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Baked Chicken Thighs with Cumin & Lime
Prep: 15 minutes/ Cooking: 35 to 45 minutes/Yield: 6 servings
This mouth-watering dish has pleased picky children...and finicky adults. Make a double batch if you¹re serving more than 3 people. Leftovers are perfect for pack lunches or quick meals at home, cold or warmed in a toaster oven. They also freeze well. While the chicken cooks, I roast enough sweet potatoes, winter squash, onions, or assorted root vegetables for 2 or 3 days. I round out the meal a parboiled salad or tossed green salad.
Ingredients:
2 pounds boneless, skinless chicken thighs (about 12 thighs) or 4 pounds bone-in, thighs or hindquarters (about 6), with or without skin
Cumin-Lime Seasoning:
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried, crumbled oregano
1/2 to 1 tablespoon coarsely chopped garlic (about 3 large cloves)
1/3 to 1/2 cup lime juice (from about 3 medium limes)
1/2 teaspoon finely ground, unrefined sea salt, optional
1/4 cup finely minced parsley or cilantro, optional
1. Rinse chicken, pat dry with unbleached paper towel, and arrange in one 9x13-inch pan or two 10-inch Pyrex pie plates or non-metallic cake pans. Remove skin if desired.
2. Combine everything but parsley and cilantro in small bowl. Stir and spoon over chicken. Let rest at room temperature for 30 minutes or in refrigerator for up to 12 hours.
3. Position rack in center of oven. Preheat to 375 to 400 degrees F. Cover pan for skinless chicken. Bake 35 to 45 minutes, or until juices run clear when meat is pierced near bone with sharp knife. Dark meat will still be slightly pink inside and a thermometer will register 170 degrees F.
4. Simmer juices in skillet to reduce to about 1/4 cup and spoon over chicken, or reserve for sautéing cabbage, kale, collards, or Brussels sprouts.
5. Garnish chicken with parsley or cilantro and serve or chill. Freeze bones for making broth or stock. Use chicken within 3 days or freeze.
Variations:
* Baked Chicken Breasts in Lime: Replace thighs with 6 (5-ounce) breast halves or 6 (6-ounce) bone-in breast halves. If you remove skin (you don't have to) add 1 1/2 tablespoons olive oil to seasoning mix. Marinate 4 to 6 hours, cover, and bake 30 to 35 minutes, or until beige throughout and juices run clear when pierced deeply. Simmer to reduce juices, or save for cooking greens.
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