Cooked - Shawarma-spiced Chicken Thighs With Roasted Radishes

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Shawarma-spiced Chicken Thighs With Roasted Radishes

1.0

8 large bone-in, skin-on chicken thighs

Kosher salt

2 Tbsp. cumin seeds

2 tsp. coriander seeds

2 cloves garlic, grated on a Microplane

¾ tsp. paprika

¼ tsp. freshly ground black pepper

¼ tsp. ground cardamom

Pinch of ground cinnamon

Extra-virgin olive oil

1 bunch radishes, halved lengthwise and greens reserved

Plain full-fat yogurt, Greek yogurt, or labneh, for serving

Hot sauce, for serving (optional)

Side salad or cooked rice, for serving (optional)

Preheat the oven to 350°F. Pat the chicken thighs dry using paper towels. Season all over with 1.5 teaspoons kosher salt, rubbing to adhere. Let the thighs rest, skin-side up, on a plate until ready to cook.
Toast the cumin and coriander seeds in a small skillet until aromatic and lightly toasted. Grind them into a powder using a spice grinder or mortar and pestle.
Mix the ground spices with garlic, paprika, pepper, cardamom, cinnamon, and olive oil to form a thick paste. Rub this paste over the chicken thighs.
Cook the chicken in a skillet until golden brown on both sides. Transfer the thighs to a baking sheet, add radishes around them, and roast until the chicken is cooked through and the radishes are crispy.
Serve the chicken thighs and radishes with yogurt, hot sauce, and a side salad or rice.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

CuisineMiddle Eastern

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 100 weeks ago

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