Cumin lime chicken thighs

This recipe comes from Nerds with Knives. It's not fast, so make it on a Sunday, but it's delicious. The best part is the loose sauce, so be sure to serve this with crusty bread to mop it up.

Cumin lime chicken thighs

serves 4-6

Preheat the oven to 375 degrees.

Create spice rub in a small bowl:

1 tbsp. kosher salt

1 tbsp. ground cumin

1 tsp. ground black pepper

Pat 6-8 chicken thighs dry, and season each thigh on both sides with the cumin rub.

Add 1 tbsp. olive oil to a heavy-bottomed skillet or dutch oven, on medium-high heat. Add the thighs, skin-side down. Work in batches to avoid crowding the pan.  

Cook 5-7 minutes, until the skin is deeply browned. Turn and brown other side for 3-5 minutes. Remove thighs to a plate and set them aside.

Remove most of the oil, leaving about 1.5 tablespoons. Lower the heat to medium. 

Add:

1.5 tbsp flour

6 cloves garlic, roughly chopped 

4 sliced white scallion bottoms (saving green tops for later)

Stir well to coat the flour in oil. Cook for 2-3 minutes. 

Add and let simmer for 3 minutes to deglaze:

1 cup dry white wine

Add and bring back to a simmer:

2 cups chicken broth

1.5 tbsp. honey

2 tsp. lime zest (from 1-2 limes) 

3 tbsp. lime juice (from 2 limes)

half bunch of cilantro, roughy chopped

Add the chicken, skin-side up. Move the dish, uncovered, into the oven. Cook for 35-40 minutes, until chicken is cooked through. 

To finish, stir in:

remaining half bunch cilantro, roughly chopped

4 green scallion tops

Shopping list
6-8 bone-in, skin-on chicken thighs
2 limes, for zest and juice
bunch of scallions
fresh cilantro

Check the pantry
dry white wine
garlic
honey