Crispy Cumin Chicken Thighs
By MOB Kitchen
Published on 04 November 2021
Comfort food with a kick of heat and spice, this crispy cumin chicken thighs recipe from MOB Kitchen is ready in just 30 minutes and is guaranteed to become a family favourite. The spiced chicken is balanced perfectly with the salty vegetable broth, and the almonds add a welcome crunch and some extra texture to this easy-to-make midweek meal. This recipe uses kale and leeks, but works equally well with any seasonal vegetables as the base.Time and servings
45 minsTotal time
4Servings
10 minsPrep time
35 minsCooking time
Ingredients
- 1 bulb garlic
- 1 tbsp of cumin seeds
- 1 tbsp of chilli flakes
- 1 kg of chicken thighs, (with skin on)
- 2 leeks, chopped
- 125 g of kale
- 250 g of chicory, leaves pulled apart
- 2 chicken stock cubes, (1L of stock)
- 50 g of flaked almonds
Method
Step 1
Preheat the oven to 180°C/ fan 160°C/gas 5. Peel all the garlic, pull out 4 cloves and grate them into a bowl. Add in the grated garlic, cumin and chilli flakes in a bowl with a large glug of oil and mix together.Step 2
Rub this onto the chicken thighs and set aside.Step 3
Into a large baking tray add in the kale, leeks, chicory and remaining peeled garlic cloves. Season with salt and pepper then pour in 1 litre of chicken stock.Step 4
Pop the chicken thighs on top and generously sprinkle with salt. Place in the oven for 20 mins then increase the heat to 200°C/ fan 180°C/gas 6 for 15 mins to get the skin extra crispy.Step 5
Meanwhile, toast the flaked almonds in a pan with some oil on a very low heat until golden brown and sprinkle over the chicken thighs.