Ingredients
Serves 2–4
- 4 chicken thighs (boneless optional for bowls/wraps)
- 1 tsp nutmeg
- 1 tsp cumin
- 1 tsp garlic powder
- 1½ tsp sumac
- 1 tsp ground allspice
- 1 tsp clove
- 1½ tsp paprika (smoked or regular)
- 1 tsp sea salt
- 1 tsp ground black pepper
- Juice of ½ large lemon
Method
- Combine all spices with the chicken thighs in a container and shake to coat thoroughly. Marinate for 20 minutes to overnight.
- When ready to cook, preheat oven to 350°F.
- Sear chicken skin-side down in a skillet over medium heat for 4–5 minutes until browned. Flip and transfer to the oven for 35–40 minutes until cooked through.
- Serve with a lemon yogurt tahini salad, brown rice, or in a wrap with beet hummus and pickled turnips.
Notes: Alternatively, cook in an air fryer and cut the time down by about half!