Makes: 8 servings
Serving Size: 4 oz chicken
Calories: 180
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Ingredients:
Rub
- 1/4 cup fennel seeds
- 1 Tbsp. coriander seeds
- 1 tsp. black peppercorns
- 1 tsp. ancho chili powder
- 1 tsp. ground cinnamon
- 1/2 tsp. kosher salt
Chicken
- 2 lbs. boneless, skinless chicken thighs
- 2 Tbsp. olive oil
- 2 lemons, quartered
Directions:
- Preheat the oven to 400° F.
- Add the fennel seeds, coriander seeds, and peppercorns to a small skillet and toast over medium-high heat for 1 to 2 minutes, until fragrant.
- Allow the spices to cool, then grind them to a fine powder in a spice or coffee grinder.
- Add the spice mixture to a small bowl. Mix in the chili powder, cinnamon, and salt; set aside.
- Rub the chicken thighs with the spice mixture.
- Add the thighs to a large baking dish. Drizzle the olive oil over the chicken. Roast the chicken for 30 minutes.
- Add the lemons and roast for 10 minutes, until the chicken is cooked through and the lemons are lightly browned.
- With tongs, squeeze the lemons over the chicken and serve.
Note: An attractive red rub with spicy and sweet notes (including chili powder and cinnamon) adds a layer of flavor to affordable chicken thighs.
Source: Recipe by Robyn Webb
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