Name: Nigella Chicken Thighs: An Incredible and Flavorful Delight Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 6 bone-in skin-on chicken thighs; 2 tablespoons olive oil; 2 teaspoons nigella seeds; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon smoked paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon lemon juice; 3 cloves garlic, minced; 1/2 cup plain yogurt; 2 tablespoons fresh parsley, chopped

Description

Experience the rich and aromatic flavors of Middle Eastern cuisine with Nigella Chicken Thighs. This dish features succulent bone-in, skin-on chicken thighs marinated in a fragrant blend of nigella seeds, cumin, coriander, smoked paprika, garlic, and yogurt, then perfectly roasted to crispy, golden perfection. With a balance of spices and tender meat, it makes a delightful main course that’s both flavorful and satisfying.

Ingredients

Scale

Chicken

6 bone-in skin-on chicken thighs

Marinade

2 tablespoons olive oil
2 teaspoons nigella seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lemon juice
3 cloves garlic, minced
1/2 cup plain yogurt

Garnish

2 tablespoons fresh parsley, chopped

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Instructions

Preheat the oven: Set your oven to 400°F (200°C) and lightly grease a baking dish to prepare it for roasting the chicken.
Prepare the marinade: In a bowl, mix together olive oil, nigella seeds, ground cumin, ground coriander, smoked paprika, salt, black pepper, lemon juice, minced garlic, and plain yogurt to create a fragrant and flavorful marinade.
Marinate the chicken: Pat the chicken thighs dry with paper towels. Rub the marinade thoroughly onto each thigh, ensuring you get the marinade under and over the skin for maximum flavor absorption.
Arrange the chicken: Place the marinated chicken thighs skin-side up in the prepared baking dish, spacing them so they roast evenly.
Roast the chicken: Roast the chicken uncovered in the preheated oven for 40 to 45 minutes until the skin is golden and crispy and the internal temperature reaches 165°F (74°C) to ensure the chicken is fully cooked and safe to eat.
Rest the chicken: Remove the baking dish from the oven and let the chicken rest for 5 minutes; this helps the juices redistribute, keeping the meat moist.
Garnish and serve: Sprinkle freshly chopped parsley over the chicken thighs before serving to add a pop of color and fresh herbaceous flavor.

Notes

Nigella seeds have a slightly onion-like, nutty flavor and should not be substituted if possible to maintain authentic taste.
For an extra crispy skin, place the chicken under the broiler for the final 2 to 3 minutes of cooking.
This dish pairs wonderfully with roasted vegetables or rice to complete the meal.