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  • Crispy Cumin Chicken Thighs
Crispy Cumin Chicken Thighs

Crispy Cumin Chicken Thighs

Brought to you by: MOB Kitchen
    4 serving

Prep time:

Cook time:

Serves: 4

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.


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Ingredients

  • 1 bulb garlic
  • 1 tbsp cumin seeds
  • 1 tbsp chilli flakes
  • 1 kg chicken thighs, (with skin on)
  • 125g kale
  • 2 leeks, chopped
  • 250g chicory, leaves pulled apart
  • 2 chicken stock cubes, (1L of stock)
  • 50g 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.

Shop the ingredients

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