Description

This Nigella Chicken Thighs recipe offers a flavorful, Middle Eastern-inspired main course where juicy, bone-in chicken thighs are marinated with aromatic spices like Nigella seeds, cumin, coriander, turmeric, and smoked paprika, then oven-roasted to perfection. The skin turns golden and crispy while the meat remains tender and fragrant, served garnished with fresh cilantro and accompanied by caramelized red onions for a delicious, gluten-free dinner option.

Ingredients

Chicken and Marinade

6 bone-in, skin-on chicken thighs
3 tablespoons olive oil
1 tablespoon Nigella seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
3 garlic cloves, minced
Juice of 1 lemon

Additional

1 red onion, sliced
1/4 cup fresh cilantro, chopped (for garnish)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the chicken thighs evenly and achieving a crispy skin.
Prepare Marinade: In a large bowl, whisk together olive oil, Nigella seeds, ground cumin, ground coriander, turmeric, smoked paprika, salt, black pepper, minced garlic, and lemon juice until well combined.
Marinate Chicken: Add the chicken thighs to the bowl and toss thoroughly to coat each piece evenly with the spiced marinade.
Arrange for Roasting: Place the coated chicken thighs skin-side up in a baking dish or on a parchment-lined sheet pan. Scatter the sliced red onion pieces around and between the chicken.
Roast Chicken: Roast in the preheated oven for 35 to 40 minutes, or until the chicken skin is golden and crispy and the internal temperature reaches 165°F (74°C), ensuring the chicken is cooked through.
Rest and Garnish: Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute. Then sprinkle the chopped fresh cilantro over the top before serving.

Notes

For a spicier version, add 1/4 teaspoon cayenne pepper to the marinade.
Serve alongside rice, flatbread, or roasted vegetables for a complete meal.
This recipe works well with boneless thighs—reduce cooking time by approximately 10 minutes.