Mediterranean Chicken Thighs

There’s not much better than seared chicken thighs. One of my favorite approaches is using mediterranean spices and serving with a variety of easy to make sides like pickles, olives, feta, potatoes, rice. This is a really versatile dish as you can eat with a pita and use different sauces or just eat it by itself. Often times I like to use hummus as the sauce if I’m really pinched for time but in this recipe I used a quick coconut milk sauce with dill, citrus, and garlic. My family loved pouring the sauce over everything that I served this with and liked that the sauce was relatively light.

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Mediterranean Chicken

Servings

Ingredients

Chicken Thighs

• 3 lbs Chicken Thighs, Boneless
• 2 tbsp olive oil
• 4 cloves Garlic, Crushed
• 1 tsp Sweet Paprika
• 1 tsp Coriander
• 1 tsp Cumin
• 1 tsp Allspice
• 1 tsp Sea Salt

Coconut Milk Garlic Sauce

• 1 can Coconut Milk, unsweetened Usually found in asian aisle at grocery store
• 1/2 cup Chopped Dill
• Juice of one lemon or lime
• 3 cloves garlic
• 1 tsp Sea Salt

Servings Ingredients Chicken Thighs 3 lbs Chicken Thighs, Boneless 2 tbsp olive oil 4 cloves Garlic, Crushed 1 tsp Sweet Paprika 1 tsp Coriander 1 tsp Cumin 1 tsp Allspice 1 tsp Sea Salt Coconut Milk Garlic Sauce 1 can Coconut Milk, unsweetened Usually found in asian aisle at grocery store 1/2 cup Chopped Dill Juice of one lemon or lime 3 cloves garlic 1 tsp Sea Salt

Instructions

Chicken Thighs

1. Add all chicken to bowl and coat with olive oil, garlic, coriander, paprika, cumin, allspice, and salt
2. Cover and move to fridge for 30 minutes
3. Preheat cast iron pan on level 6 for 5 minutes
4. Start cooking the chicken thighs in batches. Typical cooking time is 6-7 minutes per side. You should have a nice sear on both sides.
5. Serve

Coconut Milk Garlic Sauce

1. Empty coconut milk into bowl
2. Add garlic, dill, salt, lemon/lime juice.
3. Stir everything together and serve with chicken thighs.