Chicken thighs with nutmeg

Key StatsChicken with Tumeric & Nutmeg

  • Prepare: 10 minutes
  • Marinate/Rest: 45 minutes or more
  • Cook: 45 minutes
  • Serves: 2
  • Calories: 388
  • Fat: 21g
  • Protein: 71g
  • Carbohydrates (net): 4g

I had some chicken thigh fillets and wanted to do something more interesting than giving them the stir fry treatment. I thought it might be fun to try a few spices more commonly thought of as sweet, rather than savoury. The result was pretty nice.

You’ll need about 2 hours start to finish to do what I did but you could probably get similar results in just over an hour.

Ingredients

  • 500g chicken thighs – filleted
  • 3 cloves garlic
  • Juice of 1 lime (or store-bought lime juice — about 30ml)
  • 1/2 a red onion finely chopped
  • 2 hot chillies, coarsely chopped
  • 20g melted butter
  • Few big pinches sea salt
  • 1 tsp nutmeg
  • 1 tsp turmeric
  • Couple pinches cinnamon
  • Capful white vinegar

Preparation

About 45 minutes to an hour before you’re ready to put it in the oven, place the chicken fillets, unfolded, into a large baking dish. I used a heavy clay one. Drizzle the lime juice over the chicken and then sprinkle on the sea salt, turning the fillets over to make sure they are evenly covered.

Mash the garlic gloves with the heel of your hand and pull off the outer shell. Break it up and drop it onto the chicken. Also add in your chillies, nutmeg, and tumeric. Using a wooden spoon, give it all a good stir to get it well covered.

Add the wet ingredients next. I did the vinegar first, then the melted butter. Give it all a good stir again.

Cover and put it in the fridge for at least 45 minutes.

Meanwhile…

Pre-heat the over to about 180° C and make sure a rack in the middle of the oven is free.

Baking

Make sure the dish is covered with an oven-safe lid or aluminium foil before placing it in the oven. Once it, let it cook, covered, for 35 minutes. Don’t open it or disturb it. That will let the steam and juices out.

I made a side dish of purple sprouting  broccoli to go with this. While the chicken was cooking I prepared it.

After 35 minutes, uncover the chicken and turn the oven to ‘grill’ or ‘broil’ (i.e. you want the heat coming from the top. Do this for no more than 10 minutes. During this  time, pop the broccoli in a microwave for 5 minutes at about 50% power. Give it a good stir after 3 minutes, put it back in, and let it finish.

Everything should be done at once. Take the chicken out, there should be lots of nice juices and some tasty looking chicken.

Serve it with the broccoli and drizzle the juices over the top.