These easy mediterranean chicken thighs are rubbed with five spices and cooked with red onion, garlic, carrots, and fennel. It comes together in one-pot and makes a delicious, low-carb meal.
This post is part of a partnership with Grass Roots Farmers’ Cooperative, but all opinions are my own. For a limited time get $25 off the New You Box with code NEWYOU2019.
In 2018, I resolved to eat only meat from sustainable, transparent farms in the United States. Subscribing to Grass Roots Farmers’ Coop helped me to keep that goal and I’m inspired me to do it again in 2019.
To help you do the same, Grass Roots has released a New You Box! The box includes all of these beautiful cuts of pasture raised meat:
1x package beef shanks, 2–3 lbs
2x packages chicken drumsticks, about 1.5 lbs each
2x packages ground beef, 1 lbs each
2x New York strips, 12 oz each
1x package chicken liver, 1 lb
1x package of center cut chops, 1.5–1.75 lbs (2 pieces)
1x whole chicken, 3–3.75 lbs
The box is a great option for anyone following paleo or keto diets, or who just want to eat healthier this year. Grass Roots also released an ebook recipe guide to go with the box that features healthy, easy recipes.
- Download the recipe guide here.
- Order the New You Box—an accompaniment to the recipes that includes all meats you’ll need to cook the meals in the e-book. Use code NEWYOU2019 for $25 off (for a limited time).
- Get cooking! The recipes are simple, nutritious, and delicious.
My favorite recipe from the ebook is the Mediterranean chicken legs which are seasoned with lots of warm and comforting dry spices. The vegetables cook in the oven with the chicken which gives them tons of flavor as well from the spice mix.
Easy Mediterranean chicken thighs
Ingredients
8 Legs (or 4 leg quarters)
½ Tsp Salt
¼ Tsp Black Pepper
1 ½ Tsp Ground Coriander
½ Tsp Ground Cumin
1 Tsp Dried Dill
½ Tsp Garlic Powder
1 ½ Tsp Turmeric Powder
2 Tbsp Olive Oil
2 Tbsp Water or Broth
1 Red Onion, Thinly Sliced
5 Cloves Garlic, Thinly Sliced
5 Large Carrots, Cut Into ½” Rounds
1 Bulb Fennel, Sliced
1 Lemon
½ C Chicken or Vegetable Broth
¼ C Fresh Parsley, Chopped
2 Tbsp Fresh Dill, Chopped
Instructions
1. Preheat the oven to 375 degrees. Make the spice mixture of salt, pepper, coriander, cumin, dried dill, garlic powder and turmeric powder. Rub the chicken legs all over with the spice blend and allow them to rest for 10 minutes.
2. Heat ½ tablespoon olive oil in a small pot over medium heat. Once hot, add the carrot rounds and coat them in the oil. Allow them to cook for 2 minutes, stirring occasionally, then stir in the fennel. Cook for an additional minute, then add the 2 tablespoons of water to the pot. Cover the pot and reduce the heat to medium-low. Allow the vegetables to steam for 3-5 minutes, or until they are on their way to being tender. Set aside.
3. Heat a large oven-safe pan over medium high heat and add 1.5 tablespoons of olive oil. Once the oil is hot, add the quarters skin side down in the pan. Allow them to sear undisturbed for 3-5 minutes, or until the the skin side is nicely browned. Flip the quarters over and sear for an additional 3-5 minutes on the other side. Remove the legs from the pan and set them aside.
4. Add the sliced onion and saute for 3 minutes, or until they begin to soften. Sprinkle in the sliced garlic, carrots and fennel. Saute for 30 seconds or so, then add in the broth. Cut the lemon in half. Slice one half thinly and add the slices to the pan. Squeeze the other half of the lemon into the pan. Add the chicken back to the pan, arranging the vegetables around the legs.
5. Season the pan with a pinch of salt and pepper. Allow the pan to cook on the stove top for an additional minute, then transfer the pan to the oven for about 40-45 minutes, or until the chicken reaches an internal temperature of 170 degrees. Chop the fresh parsley and dill and liberally sprinkle them all over the pan before serving.
Notes
I was only cooking for two so I cut the recipe in half and it turned out perfect.
Leave a Reply