Go Back
A white oval platter filled with couscous that is topped with Middle Eastern chicken thighs, lemon slices, and chopped parsley.
Print Recipe
4.67 / 9 votes

Middle Eastern Chicken Thighs

These Middle Eastern chicken thighs are spiced with cinnamon, cumin, turmeric, and cloves before being gently braised with onions and are on the table in 45 minutes. No time-consuming marinade. No fussy cooking heroics. Just an exceptionally likable and exotically spiced chicken that works perfectly on weeknights.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Mains
Cuisine: Middle Eastern
Servings: 4 servings
Calories: 861

Ingredients

For the Middle Eastern chicken thighs

  • 1 1/2 tablespoons ghee (clarified butter)
  • 1 medium onion, thinly sliced (about 1 1/2 cups)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cloves
  • 1 to 1 1/4 pounds boneless skinless chicken thighs (about 4)
  • Pinch sea salt
  • Freshly ground black pepper
  • 1/2 cup store-bought chicken broth or homemade chicken stock

For the garnish

  • 3 to 4 cups cooked grains, such as white rice, brown rice, quinoa or millet
  • 1 to 2 tablespoons fresh lemon juice, or more to taste
  • 1 teaspoon finely grated lemon zest, preferably organic
  • 1/4 cup almonds, hazelnuts, or pistachios, lightly toasted and coarsely chopped
  • 1/4 cup fresh parsley, coarsely chopped
  • 1/3 cup (1 2/3 oz) pomegranate seeds, (optional but highly recommended)
US - Metric

Instructions

Make the Middle Eastern chicken thighs

  • In a large skillet over medium heat, melt the ghee (clarified butter). Add the onion and cook until translucent, about 5 minutes.
  • Sprinkle the onions with the cumin, cinnamon, turmeric, and cloves, and cook, stirring, until the spices are fragrant, about 1 minute.
  • Season the chicken thighs with salt and pepper and tuck them among the onions in the skillet. Sear the thighs briefly, 1 to 2 minutes per side.
  • Pour 1/2 cup broth or stock into the skillet and bring to a boil.
  • Cover the skillet, reduce the heat to low, and simmer until the chicken thighs are golden and the meat registers 165°F (74°C) on an instant-read thermometer, about 20 minutes.

Assemble everything

  • Heap the cooked grains onto a large platter or individual plates. Arrange the chicken on top and drizzle with the pan juices and lemon juice. If desired, season with salt, pepper, and/or lemon juice.
  • Sprinkle the chicken and grains with the lemon zest, nuts, parsley, and pomegranate seeds, if using. Serve immediately.

Nutrition

Serving: 1serving | Calories: 861kcal | Carbohydrates: 116g | Protein: 47g | Fat: 23g | Saturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 157mg | Fiber: 15g | Sugar: 2g