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Nutrition Facts
Serving Size 1 (105g) Recipe makes 4 servings
Calories 272
Calories from Fat 194		(71%)
Amount Per Serving		%DV
	Total Fat 21.6g	33%
	Saturated Fat 5.1g	25%
	Monounsaturated Fat 11.2g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.2g
Cholesterol 78mg		26%
Sodium 74mg		3%
Potassium 262mg		7%
Total Carbohydrate 2.7g		0%
	Dietary Fiber 1.1g	4%
	Sugars 0.3g
Protein 16.8g		33%
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New Recipes For June 2009

shapeweaver ©

Oven-Baked Chicken Thighs

Recipe #247977 | 50 min | 5 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: I'm cookin', good lookin!
Aug 21, 2007

Chicken thighs have been the real bread and butter of my diet since my second year of college, when I started having to cover my own grocery bills This has become my all-time favorite way to spice them.

SERVES 4 (change servings and units)

Ingredients

4 chicken thighs

Spice Rub

2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons ground turmeric
3/4 teaspoon garlic powder (can go down to 1/2 - I looove garlic..)
1/4 teaspoon cayenne pepper
salt
1 teaspoon ground cinnamon (This is optional, and I usually leave it out. I added it when a roommate said they wanted something)
2 tablespoons olive oil (enough to coat the bottom of a skillet and a 9x5 baking dish)

Directions

1
In a shallow dish, stir together all spices and 1 teaspoon salt. Coat chicken thighs with spice mix.
2
Warm the oil in a skillet and pan-fry chicken thighs, making sure each side is nicely browned.
3
Transfer chicken thighs to a greased (butter or olive oil) 9x5 baking dish. If you have any remaining spice mix, feel free to sprinkle it over the thighs, as this will reduce to a nice gravy. Put in pre-heated oven at 375 for 45 minutes, or until juices run clear.
4
Serve with basmati rice or couscous.

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Featured Reviews for This Recipe

From: pianojan

On Oct 27, 2009

I made this tonight and it was delicious!! I used the cinnamon and it added a fabulous and interesting flavor mixed in with the other spices....I encourage you to try it!!! As I always do, I koshered the chicken by soaking the chicken in brine for about 45 minutes before cooking. That makes such a difference! Even with cooking 4 chicken leg/thigh quarters, there was a little rub left over after covering all of the pieces liberally on both sides. Since I had never made it before, I was afraid to add the rest. Now I know it would not have been overpowering. I'm considering maybe using a little more cayenne next time as we all like spicy hot around here........including my 2-year-old grandson. We didn't spoon the drippings over the chicken, as they didn't look like gravy..........just looked like drippings with spices! Has anyone ever tried thickening it up a bit with cornstarch or anything? I served this with Mediterranean couscous, steamed snap peas, and a dish we like called tomato pudding. YUM! I will DEFINITELY make this dish again. Thanks for the recipe!

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From: shapeweaver ©

On Jun 4, 2009

This was made on 6/03/09 for the " Hot , Spicy, & Tasty " event in the Cooking Photo Forum. The recipe was made " sort of " like it was written, a combo of legs and thighs were used. And I didn't have the turmeric, so that was omitted. ( But the next time, I'll add it I promise. ) Other than those changes, the recipe was made as written. The great spicy taste of this recipe made up for the fact that the chicken didn't get as crispy as I had hoped for. This will be made again. Thanks for posting and, " Keep Smiling "