Spiced Chicken Thighs Food

BAKED BONELESS SKINLESS CHICKEN THIGHS

Steps:

• Preheat your oven to 400 degrees F.
• Place the chicken thighs in a large bowl. Add the olive oil and spices and use your hands to coat the chicken pieces.
• Arrange the seasoned thighs in a single layer on a rimmed baking dish, such as a 9 X 13 baking dish. If there's some residual oil and spice mixture in the bowl, brush it on top of the chicken pieces, as shown in the video below.
• Bake until cooked through, juices run clear, and an instant-read thermometer inserted into the middle of the largest thigh reads 165ºF. In my oven, this takes about 30 minutes.

SPICED CHICKEN THIGHS

Steps:

• In small bowl, mix cumin, thyme, paprika, and salt. Rub mixture over chicken.
• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook 2 minutes. Turn chicken over; stir in tomatoes. Heat to boiling; reduces heat. Cover; simmer 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165F). Uncover; cook 1 minute longer or until liquid is reduced by half.

SPICED CHICKEN THIGHS WITH DRIED FIGS

Steps:

• Combine the rice, cinnamon stick, 1 bay leaf, 1/2 teaspoon salt and 1 1/2 cups water in a saucepan over medium-high heat. Bring to a boil and stir. Reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender, about 17 minutes. Remove from the heat and set aside, covered.
• Meanwhile, season the chicken with salt and the paprika. Heat a large skillet over medium-high heat. Add the vegetable oil and heat until shimmering. Add the chicken and cook, undisturbed, until well browned, 4 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Remove to a plate.
• Add the shallot to the skillet; cook, stirring, 30 seconds. Stir in the figs, then add the vinegar and remaining 2 bay leaves. Cook, scraping up any browned bits, until the liquid is mostly reduced, 1 minute. Return the chicken to the skillet along with any juices from the plate; add the broth. Bring to a boil, then reduce the heat, cover and simmer until the chicken is cooked through and the liquid is reduced but still saucy, 10 to 12 minutes; season with salt.
• Fluff the rice, discarding the cinnamon stick and bay leaf, and divide among plates. Top with the chicken, figs and sauce and sprinkle with the parsley.

SPICY ROASTED CHICKEN THIGHS

Steps:

• Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)
• Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
• Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.

SPICY CHICKEN THIGHS

Steps:

• Place the chicken in a glass dish.
• In a small bowl, combine the yogurt, salsa, curry and cumin.
• Pour over chicken, turning to coat.
• Cover and refrigerate at least 6-hours or up to 24 hours.
• Preheat oven to 375 degrees.
• Transfer the chicken and sauce to an oven proof dish, sprayed with nonstick pan spray.
• Bake uncovered, 40 to 45 minutes, or until chicken is tender and cooked through.