Keto Dukkah Nut Spice Coated Chicken Thighs are packed with bold flavor from a crunchy blend of nuts, seeds, and aromatic spices.🍗✨
Instructions
- Preheat oven to 350 degrees F / 177 degrees C.
- Heat small sauté pan on low for two minutes. Add ¼ cup almonds, ¼ cup pecans, 1 teaspoon black sesame seeds, ½ tablespoon sesame seeds, and ½ teaspoon fennel seeds. Cook for two minutes, stirring frequently, until aromatic. Cool completely.¼ cup almonds, ¼ cup pecans, 1 teaspoon black sesame seeds, ½ tablespoon sesame seeds, ½ teaspoon fennel seeds
- In small bowl, combine 1 teaspoon coriander, 1 teaspoon ground cumin, ½ teaspoon sea salt, and ½ teaspoon black pepper. Stir to mix.1 teaspoon coriander, 1 teaspoon ground cumin, ½ teaspoon sea salt, ½ 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 sauté 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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