Keto Dukkah Nut Spice Coated Chicken Thighs are packed with bold flavor from a crunchy blend of nuts, seeds, and aromatic spices.๐โจ
Instructions
- Preheat oven to 350 degrees F / 177 degrees C.
- Heat small sautรฉ pan on low for two minutes. Add ยผ cup almonds, ยผ cup pecans, 1 teaspoon black sesame seeds, ยฝ tablespoon sesame seeds, and ยฝ teaspoon fennel seeds. Cook for two minutes, stirring frequently, until aromatic. Cool completely.ยผ cup almonds, ยผ cup pecans, 1 teaspoon black sesame seeds, ยฝ tablespoon sesame seeds, ยฝ teaspoon fennel seeds
- In small bowl, combine 1 teaspoon coriander, 1 teaspoon ground cumin, ยฝ teaspoon sea salt, and ยฝ teaspoon black pepper. Stir to mix.1 teaspoon coriander, 1 teaspoon ground cumin, ยฝ teaspoon sea salt, ยฝ teaspoon black pepper
- Roughly chop cooled nut and seed mixture. Add to spice bowl and stir to combine. Measure out 3 tablespoons of spice mixture and set aside for garnish.
- Lay out 6 chicken thighs. For each, lift skin without removing. Add 1 tablespoon spice mixture under skin and fold skin back over. Season both sides of thighs with 1 tablespoon sea salt.6 chicken thighs, 1 tablespoon sea salt
- Heat 1 tablespoon olive oil in large sautรฉ pan over medium-high for 2 to 3 minutes. Sear chicken skin side down for three minutes. Flip and sear three minutes more. Transfer to 9 x 13 inch glass baking dish.1 tablespoon olive oil
- Add 4 cups chicken broth to hot pan and warm for two minutes. Pour over chicken in baking dish.4 cups chicken broth
- Cover dish with foil. Bake for 1 hour and 30 minutes.
- Remove from oven and top with reserved spice mixture.
- Serve and enjoy.
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