Description
These North African Spiced Chicken Thighs are a perfect blend of aromatic spices that bring vibrant and warm flavors to your weeknight dinner. Juicy boneless, skinless chicken thighs are marinated and seared to lock in flavor, then baked to tender perfection. This recipe is quick, easy, and packed with bold spices like turmeric, cumin, and smoked paprika, making it an irresistible dish for a flavorful meal.
Ingredients
Scale
Chicken
- 4 pieces boneless, skinless chicken thighs
Spice Mix and Oil
- 2 tablespoons avocado oil (can substitute with olive oil)
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon all spice (can substitute with cinnamon and nutmeg)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne (adjust to taste)
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
Instructions
- Preparation: Gather all ingredients and preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prepare for baking the chicken after searing.
- Marinate the Chicken: In a large bowl, combine the boneless, skinless chicken thighs with avocado oil and all the listed spices. Toss the chicken thoroughly to ensure each piece is evenly coated with the aromatic spice blend, enhancing flavor penetration.
- Sear the Chicken: Heat a large skillet over medium-high heat until hot. Add the seasoned chicken pieces and sear them for 1 to 2 minutes on each side. This step locks in the flavor and creates a nice crust on the outside.
- Bake to Finish Cooking: Transfer the seared chicken carefully onto the prepared parchment-lined baking sheet. Place it in the preheated oven and bake for about 15 minutes or until the internal temperature reads 165°F (75°C), ensuring the chicken is fully cooked and juicy.
- Serve and Enjoy: Remove from oven, let the chicken rest for a few minutes, then serve hot alongside your favorite sides for a hearty and flavorful meal.
Notes
- You can adjust the cayenne pepper to make the dish more or less spicy according to your taste preferences.
- Avocado oil is recommended for its high smoke point, but olive oil can be used as a substitute.
- For an extra smoky flavor, consider using smoked paprika rather than regular paprika.
- Ensure internal temperature of chicken reaches 165°F (75°C) for safe consumption.
- This recipe pairs well with couscous, roasted vegetables, or a fresh green salad.
