Keto Dukkah Nut Spice Coated Chicken Thighs
Keto Dukkah Nut Spice Coated Chicken Thighs
Total Time: 2 hours, including 1 hour and 30 minutes for baking
Serves: 6
Per serving: 266 calories, 17 g protein, 3 g carbohydrates, 21 g fat
Ingredients
- ¼ cup / 30 g almonds
- ¼ cup / 30 g pecans
- 1 tsp black sesame seeds
- ½ Tbsp sesame seeds
- ½ tsp fennel seeds
- 1 tsp coriander
- 1 tsp ground cumin
- ½ tsp sea salt
- ½ tsp black pepper
- 6 chicken thighs, with skin and bones
- 1 Tbsp sea salt
- 1 Tbsp olive oil
- 4 cups / 946 mL low-sodium chicken broth
Directions:
-
Preheat oven to 350 degrees F / 177 degrees C.
-
Heat a small saute pan on low for 2 minutes. Add almonds, pecans, black sesame seeds, sesame seeds and fennel seeds to pan. Cook for about 2 minutes until aromatic, stirring frequently to toast seeds and nuts evenly. Reserve and cool.
-
In a small bowl combine coriander, ground cumin, sea salt and pepper. Stir spices together.
-
Roughly chop cooled nuts and seeds and add to the spice mixture. Stir ingredients to combine.
-
Lay out the chicken. For each chicken thigh, pull back the skin (without removing), add 1 Tbsp of spice mixture and cover spice mixture with skin. Reserve any remaining spice mixture. Season both sides of chicken thighs with sea salt.
-
Heat olive oil in a large saute pan for 2 to 3 minutes on medium-high heat. Sear chicken skin side down for 3 minutes, careful to keep the spice mix intact. Flip and sear for 3 more minutes. Place chicken in a 9 X 13 inch glass baking dish and set aside.
-
Add chicken broth to hot pan and heat until slightly warm, about 2 minutes. Pour warmed chicken broth into pan with chicken thighs.
-
Cover baking dish with foil and bake 1 hour and 30 minutes. Remove from oven.
-
Garnish chicken with any remaining spice mix.