Crispy Nigella Chicken Thighs

$- 4 bone-in, skin-on chicken thighs - 2 tablespoons nigella seeds - 2 tablespoons extra virgin olive oil - 1 tablespoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and black pepper to taste - Fresh parsley, finely chopped (for garnish) If you lack nigella seeds, you can use sesame seeds for some crunch. Garlic powder can switch to fresh garlic if you prefer a bold taste. Onion powder may be swapped for finely diced onion. For a different flavor, try using regular paprika instead of smoked paprika. You can also replace olive oil with another cooking oil you like. Fresh nigella seeds add a unique taste to your dish. They provide a nutty and slightly peppery flavor. Using old or stale seeds may lead to a dull taste. Always check your seeds; fresh ones will smell fragrant. This step keeps your chicken thighs flavorful and exciting. {{ingredient_image_2}} To start, you need to prep the chicken thighs. Use paper towels to pat them dry. This step helps the skin become extra crispy while baking. Make sure you dry them well, as moisture will prevent crispiness. Next, let’s make the spice mix. In a small bowl, combine 2 tablespoons of nigella seeds, 1 tablespoon of garlic powder, and 1 teaspoon each of onion powder and smoked paprika. Add 2 tablespoons of extra virgin olive oil, along with salt and black pepper. Mix it well to form a thick paste. This paste gives the chicken its rich flavor. Now, it’s time to bake. Preheat your oven to 425°F (220°C). Place the chicken thighs on a baking sheet lined with parchment paper. Skin-side up is best for a golden finish. Bake for 30 to 35 minutes. Check that the skin is crispy and golden. You can use a meat thermometer to check for doneness; it should read 165°F (74°C). For an extra crispy skin, broil the chicken for the last 3 to 5 minutes. Keep an eye on it to avoid burning. Once done, let the chicken rest for about 5 minutes. This resting time makes the meat juicier. Sprinkle freshly chopped parsley on top before serving. Enjoy! To get that perfect crunch, start by patting the chicken dry. Remove any moisture with paper towels. This helps the skin crisp up nicely. Rub the spice mixture under the skin. This adds flavor and keeps the meat moist. Broiling at the end gives an extra golden touch. Just watch it closely to avoid burning. For this dish, use a few simple tools: - Baking sheet - Parchment paper - Mixing bowl - Meat thermometer The baking sheet helps with even cooking. The parchment paper makes cleanup a breeze. A mixing bowl is great for blending spices. A meat thermometer ensures your chicken is cooked perfectly. Serve the chicken on a rustic platter. Garnish with fresh parsley and lemon wedges. This adds a nice pop of color. Pair it with sides like roasted veggies or a green salad. These will balance the meal's flavors and textures. Enjoy your delicious crispy chicken thighs with friends and family! Pro Tips Pat the Chicken Dry: Ensure the chicken thighs are thoroughly dried with paper towels before seasoning. This step is crucial for achieving that desired crispy skin. Use Fresh Spices: For the best flavor, use fresh spices and herbs. They have a stronger aroma and can elevate the taste of your dish. Let It Rest: After baking, allow the chicken to rest for a few minutes. This lets the juices redistribute, resulting in moist and flavorful meat. Experiment with Seasonings: Feel free to customize the spice mixture by adding your favorite herbs or spices. This can make the dish uniquely yours! {{image_4}} You can spice up your chicken thighs with different blends. Try adding cumin for warmth. Paprika gives a nice smoky flavor too. If you like heat, add cayenne pepper. You can also mix in herbs like oregano or thyme for fresh notes. These blends can change the taste while keeping it simple and tasty. You don’t have to use the oven. An air fryer works great for crispy chicken. Set it to 400°F (200°C) and cook for 25-30 minutes. Check the chicken's internal temperature to make sure it’s done. Grilling is another fun method. Cook over medium heat for 6-7 minutes per side. This adds a lovely smoky taste and keeps the skin crispy. Pair your crispy chicken thighs with tasty sides. Roasted vegetables like carrots and broccoli add color and nutrients. A simple salad with greens and vinaigrette balances the meal. If you want something warm, fluffy rice or creamy mashed potatoes work well too. You can also serve it with flatbreads to soak up all the flavors. To keep your crispy Nigella chicken thighs fresh, let them cool first. Place them in an airtight container. They will stay good in the fridge for up to three days. If you want to keep them longer, freezing is a good option. When you're ready to reheat, use the oven. Preheat it to 375°F (190°C). Place the chicken on a baking sheet. Heat for about 15-20 minutes until warm. This method helps keep the skin crispy. Avoid using the microwave, as it can make the skin soggy. To freeze, wrap each chicken thigh in plastic wrap, then put them in a freezer bag. Remove as much air as possible. They can stay in the freezer for up to three months. When ready to eat, thaw them in the fridge overnight before reheating. Nigella seeds come from the Nigella sativa plant. They have a unique flavor, often described as a mix of onion, black pepper, and oregano. These seeds add a lovely crunch to dishes. They are also rich in antioxidants and can help with digestion. Some studies show they may have anti-inflammatory properties. So, using nigella seeds boosts your dish and provides health benefits. You can tell chicken thighs are fully cooked by checking the internal temperature. Use a meat thermometer to check. The safe temperature for chicken is 165°F (74°C). Another way is to cut into the thickest part of the thigh. The juices should run clear, with no pink meat left. If you see pink, keep cooking. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Adjust the cooking time to about 20-25 minutes. Check the internal temperature to ensure they reach 165°F (74°C). The flavor will still be great, but the skin won't be as crispy. In this blog post, we explored key ingredients, especially fresh nigella seeds, and their benefits. We detailed simple steps for prepping chicken thighs and making them crispy. Tips for serving and storage were also covered, plus fun variations for cooking. Remember, good ingredients make a big difference. Try different spices and cooking methods to find your favorite. Enjoy the process and happy cooking!$

Crispy Nigella Chicken Thighs

Deliciously crispy chicken thighs seasoned with nigella seeds and spices, perfect for a hearty meal.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 350 kcal

Ingredients

4 pieces bone-in, skin-on chicken thighs
2 tablespoons nigella seeds
2 tablespoons extra virgin olive oil
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
to taste salt and black pepper
for garnish fresh parsley, finely chopped

Instructions

Preheat your oven to 425°F (220°C).
Use paper towels to pat the chicken thighs dry thoroughly.
In a small mixing bowl, combine the nigella seeds, garlic powder, onion powder, smoked paprika, olive oil, and a generous pinch of salt and black pepper. Mix until a thick, fragrant paste forms.
Take the spice paste and rub it evenly all over each chicken thigh, lifting the skin gently to massage some of the mixture directly onto the meat underneath.
Place the seasoned chicken thighs, skin-side up, on a baking sheet lined with parchment paper.
Roast the thighs in the preheated oven for 30-35 minutes until the skin is golden brown and crispy, and a meat thermometer registers an internal temperature of 165°F (74°C).
For extra crispiness, switch the oven to broil in the last 3-5 minutes of cooking, watching closely to ensure the skin doesn't burn.
Once cooked, remove the chicken from the oven and let it rest for about 5 minutes before serving. Sprinkle with freshly chopped parsley.

Notes

Serve with lemon wedges for added flavor.

Keyword chicken, crispy, nigella seeds, oven-baked