So a few weeks back my husband sent me this recipe to try out and I immediately got very excited and couldn't wait! It immediately went on the list of that weeks dinner!
I have adapted this recipe directly from Suzy over at The Mediterranean Dish
This recipe is in no way my own and for her original recipe directions go on and click the link above, or just scroll down and follow mine!
ITEMS NEEDED:
1. 8 Chicken Thighs, Bone In & Skin On
2. Olive Oil
3. 6 Cloves of Garlic, Roughly Chopped
4. 1 Cup Dry White Wine
5. Juice of 2 Limes
6. 2 Cups of Chicken Broth
7. 1 Bunch of Cilantro, Stems Removed, Chopped
for THE SPICE MIX:
1. 1 TBSP Seasoned Salt
2. 1 TSP Hot Paprika
3. 1 TSP Black Pepper
4. 1 TBSP Garlic Powder
5. 1/2 TSP Ground Nutmeg
WHAT TO DO:
1. Preheat your oven to 375*F
2. Mix together your spices. Pat your chicken thighs dry & season each on both sides with the spic mixture. Make sure you season underneath the skin too. Go ahead and let the chicken thighs sit in room temperature for about 15 minutes.
3. When the chicken thighs are eady heat 1 to 2 TBSP of olive oil in a cast iron skillet. Brown the chicken thighs deeply on both sides. Remove from skillet and set aside briefly.
4. Lower the head and deglaze the skillet with the white wine. Let the wine cook to reduce and then add the broth.
5. Bright the liquid to a simmer and add the lime juice and garlic.
6. Return the chicken to the skillet and toss in the cilantro.
7. Bring to a high simmer for about 5 minutes.
8. Cover the skillet and transfer to the oven for 45 minutes or until the chicken is cook thoroughly.
9. Remove the skillet from the oven and let sit for 5 minutes before serving. Garnish with more cilantro if you would like.
Seriously this dinner was by far one of my favorites here recently, paired with a nice glass of red wine and it was perfect!!
Make sure to check out The Mediterranean Dish for SO many more incredible recipes!!
XOXO
Melissa
Melissa
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