You are here: Home » Recipes » Spiced-Crusted Chicken Thighs Spiced-Crusted Chicken Thighs Yield 4 servings Prep 15 mins Cook 15 mins Served with a Cucumber and Lemon Raita, these chicken thighs are flavored with cardamon, coriander and cumin. National Chicken Council PrintEmail Ingredients 6 -- chicken thighs, boneless and skinless1/3 teaspoon ground cardamom2 1/2 teaspoons ground coriander2 1/2 teaspoons ground cumin2 1/2 teaspoons ground fennel1 1/2 teaspoons salt, divided1 teaspoon black pepper, divided2 tablespoons extra-virgin olive oil, divided1 -- cucumber, unpeeled, grated1 cup plain yogurt1 tablespoon grated lemon zest1 clove garlic, minced1/8 teaspoon cayenne pepper Instructions In small bowl, combine and mix well the cardamom, coriander, cumin, fennel, one teaspoon salt and ½ teaspoon black pepper. Reserve one teaspoon spice mixture. Spread remaining spice mixture on dinner plate. Brush chicken thighs evenly with one tablespoon olive oil. Press chicken thighs into spice mixture, coating evenly. Set chicken aside. Place grated cucumber on several layers of paper towels; top with more paper towels. Pat well to remove excess water from cucumber. In medium bowl, stir together cucumber, yogurt, lemon zest, garlic, cayenne and reserved one teaspoon spice mixture. Season with remaining ½ teaspoon salt and ½ teaspoon black pepper. Set aside. Warm the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook in single layer until skin is golden brown, about 3 to 5 minutes. Reduce the heat to low, turn chicken, and cook until done, about 4 to 5 minutes longer. Place chicken thighs on serving platter; top with yogurt sauce and serve immediately. Adapted from Weir Cooking in the City by Joanne Weir.