Cumin & Blood Orange Roasted Chicken Thighs
Cumin & Blood Orange Chicken Thighs
3 lbs chicken thighs
2 Tbsp olive oil, divided
2 Tbsp Rumi Black Cumin
Juice & zest of 1 blood orange
Juice & zest of 2 limes
1/4 cup honey
4 garlic cloves, thinly sliced
2 additional blood oranges, thinly sliced and seeded
Handful of fresh cilantro leaves, for garnish
Salt and pepper, to taste
Preheat oven to 400 F degrees.
Pat chicken thighs dry with a paper towel and season generously with salt and pepper; let sit while you make the marinade.
In a small bowl, whisk together 1 tablespoon of the olive oil, cumin, juice and zest of the limes and blood orange, and honey. Pour marinade over chicken either in a bowl, Tupperware or a resealable plastic bag. Spread the marinade around so all the chicken is evenly coated. Let sit at least 30 minutes and up to overnight in the fridge. To note: if the chicken thighs have been in the fridge, pull them out 30 minutes before you plan to cook them.
To cook, heat the remaining tablespoon of olive oil in a cast iron skillet over medium-high heat, until hot but not smoking. Nestle chicken thighs, skin side down, until fat renders and the skin is a deep golden brown and it’s beginning to crisp – about 10-12 minutes. Transfer the thighs to a plate or cutting board. At this point, the thighs will not be fully cooked through, but the skin should be nicely seared. To note: if all the thighs do not fit in the skillet at one time, work in batches or divide the thighs between 2 skillets.
Add the thinly sliced blood oranges and garlic to the skillet with the rendered chicken fat and cook for about 5-7 minutes, until the citrus slices are starting to caramelize. Take the citrus slices out with tongs and set aside on a plate.
Pour the marinade into the skillet and bring to a boil for a few minutes, it will reduce a bit. Turn the heat off, nestle the seared chicken thighs back into the skillet, place the blood orange slices on top and transfer skillet to the oven uncovered, until the thighs are fully cooked through and tender at the bone; about 15 minutes. Brush the chicken thighs with the marinade from the pan a few times while they’re in the oven to glaze them. If using a meat thermometer, the chicken is done when it reaches 165 F degrees.
Serve warm, garnished with cilantro leaves, flakey salt, and freshly cracked black pepper.