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Crispy Cumin Chicken Thighs

Crispy Cumin Chicken Thighs

By MOB KitchenPublished on 04 November 2021Comfort 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.
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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.