Recipe By: Divya Pahwa
This dish brings together the spices I grew up with and the recipes I learned in my Desi home. It also pulls in elements I learned in my formal home economics classes in Canada, such as how to pound meat! The warming spices include turmeric, fennel, cumin, and ginger, and these are a perfect complement to the spicy garlic and the cold temperatures of the winter months. Serve it with basmati rice or a simple salad. I served it with roasted romanesco, dill, and some chicken liver pate.
- 2 pounds boneless and skinless chicken thighs (preferably organic, pasture-raised)
- 4 tablespoons olive oil
- 1 tablespoon ghee
- 2 teaspoons each of: ground cumin, ground coriander, ground fennel, ginger powder, turmeric, and oregano
- 1 teaspoon onion powder
- 4 cloves garlic, crushed
- Kosher salt and black pepper to taste
- Preheat oven to 375 degrees F.
- Pound chicken thighs until they are about 1/4-inch thick.
- Place the flattened chicken thighs in medium bowl and add olive oil, ghee, all dried spices, and garlic. Combine until each chicken thigh is completed coated with oil and spices.
- Let sit for 15 minutes. (If you’d like to marinate longer, place coated chicken thighs in fridge and marinate up to 24 hours.)
- Lay the chicken thighs flat on baking tray, and bake for 30 minutes or until cooked to an internal temperature of 165 degrees F.