Spiced-Crusted Chicken Thighs

National Chicken Council
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 15 mins


6-- chicken thighs, boneless and skinless
1/3teaspoon ground cardamom
2 1/2teaspoons ground coriander
2 1/2teaspoons ground cumin
2 1/2teaspoons ground fennel
1 1/2teaspoons salt, divided
1teaspoon black pepper, divided
2tablespoons extra-virgin olive oil, divided
1-- cucumber, unpeeled, grated
1cup plain yogurt
1tablespoon grated lemon zest
1clove garlic, minced
1/8teaspoon cayenne pepper


  1. 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.
  2. 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.
  3. 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.
  4. Place chicken thighs on serving platter; top with yogurt sauce and serve immediately. 

Adapted from Weir Cooking in the City by Joanne Weir.

Nutritional Info *per serving

  • Calories 280
  • Glycemic Load 1.03
  • Fat 18g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 9g
  • Cholesterol 80mg
  • Sodium 970mg
  • Potassium 720mg
  • Carbohydrate 7g
  • Fiber 2g
  • Sugars 4g
  • Protein 23g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 8%
  • Calcium 15%
  • Iron 15%