Roasted Curry Citrus Chicken Thighs

Nutrition Facts
Roasted Curry Citrus Chicken Thighs
Amount per Serving
Calories
239
% Daily Value*
Fat
 
12.5
g
19
%
Saturated Fat
 
2.1
g
13
%
Cholesterol
 
100
mg
33
%
Sodium
 
304
mg
13
%
Carbohydrates
 
6.9
g
2
%
Fiber
 
1.4
g
6
%
Sugar
 
4.5
g
5
%
Protein
 
24.9
g
50
%
* Percent Daily Values are based on a 2000 calorie diet.
Yield: 6

Ingredients:

  • 12 chicken thighs boneless, skinless, organic
  • 1 tablespoon smoked paprika
  • 1 tablespoon turmeric
  • 1 tablespoon coriander
  • 1 tablespoon onion powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1 tablespoon garlic fresh, minced
  • 1 tablespoon ginger fresh, minced
  • 3 tablespoons macadamia nut oil
  • 3 lemons (cut in half - equals about 1/2 cup lemon juice)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup parsley chopped
  • 1/4 cup cilantro chopped

Directions:

  • Preheat oven to 375F (convection roast or bake is ideal).
  • Line a lipped cookie sheet with parchment paper.
  • In a small bowl, combine paprika, turmeric, coriander, onion powder, cinnamon, cardamom, garlic, ginger, salt, and pepper.
  • Put chicken thighs in a medium to large bowl. Toss the thighs with the spice mix to create a dry rub. Then toss in the macadamia nut oil to lightly coat the chicken.
  • Place the chicken thighs on the sheet pan along with the lemon halves. Roast in the oven about 20-25 minutes until fully cooked and nicely golden. The lemons should be roasted too.
  • Remove from the oven, let sit a few minutes. Squeeze the roasted lemons over the chicken (use tongs if too hot).
  • Garnish with chopped parsley & cilantro.

Notes:

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