INGREDIENTS:
- 4 chicken thighs, skin on, boneless
- 2 teaspoons mild yellow curry powder
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cardamom
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon fenugreek
- 1 teaspoon salt
- 1 tablespoon vegetable oil
INSTRUCTIONS:
- Preheat oven to 400 degrees F.
- To a small bowl add all of the spices.
- If the skin is wrapped to the under-side of the thigh, trim this off.
- Rub the spice rub onto the chicken thighs on all sides, lift the skin a little and put some under the skin, but be careful you don't peel too much back.
- Add the oil to an oven-proof sauté pan over medium high heat.
- When the oil starts to ripple, add the thighs skin side down and cook for about 8-10 minutes.
- Turn the thighs over and cook for another 5 minutes.
- Transfer the pan to the oven and cook for 10 minutes, or until the internal temperature reaches 180 degrees F.
- Serve warm with your favorite side dish.
Source: Culinary Ginger
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