Ingredients
- 2 lbs chicken, boneless, skinless thighs
- 2 tablespoons olive oil
- 2 1/2 teaspoons salt (use 1 teaspoon salt per pound of chicken plus an extra 1/2 teaspoon for the onions)
- 1–2 teaspoons cracked pepper
- 2 tablespoons Lebanese 7-spice ( see below)
- 1 extra-large red onion, sliced into 1/2 inch wedges
- 4 garlic cloves, rough chopped
- 1 tablespoon preserved lemon, chopped (totally optional)
- 1 lemon, sliced thinly
- 1/4 cup Marcona almonds, or slivered almonds or pinenuts
- parsley for garnish
Seven Spice Recipe
- 1 teaspoon cumin
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon coriander
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cardamom
- These are in order of importance. Feel free to sub paprika (not smoked) for something, or leave the cardamom cloves or nutmeg out.
Directions
Preheat oven to 400 F (see notes for grilling)
- Place the chicken in a bowl and toss with olive oil, salt, and 7-spice mix. Add onion, garlic, preserved lemon and sliced lemon and toss again well. Spread out on a parchment-lined sheet-pan.
- Bake for 30-35 minutes- or until cooked through. Broil for a few minutes to get the outside (or skin if using skin-on) crispy and nicely golden, turning if necessary
- While the chicken is baking, warm and toast the almonds/pinenuts in a little butter or olive oil. Season with salt and pepper. Set aside.
- Place the fragrant chicken on a platter, scattering with the onions and lemon slices (which are edible.) Pour any juices from the pan, over top. Garnish with the toasted nuts and sprinkle with a few parsley leaves.
Notes
If grilling skinless chicken, make a paste. Mix the salt, pepper, spices and 2 teaspoons granulated garlic in a bowl. Add just enough oil to make a thick paste, stir. Rub this paste all over the chicken. You could do this the day before for extra flavor. Grill like above, along with onions and lemon slices.
For a little heat, sprinkle with Aleppo chili flakes if you like.