Ingredients
4 bone-in, skin-on, chicken thighs
1 large lime
2 Tbsp. chopped fresh cilantro
1 Tbsp. ground coriander
1 tsp. ground cumin
2 tsp. sea salt
1/2 tsp. freshly ground black pepper
3 Tbsp. extra virgin olive oil
Zucchini-as many as you want
Preparation
Preheat oven to 375
In a small bowl, combine the coriander and cumin, sea salt, and pepper.
Coat the chicken with the oil and season both sides with the spice mixture.
Pan-fry the chicken on medium-high heat for 5 minutes on each side. Transfer to oven, and bake for 32 minutes. Small thighs may take only 30 minutes.
Remove from the oven when done, and garnish with fresh-squeezed lime juice and chopped cilantro.
*Zucchini makes a great addition to this dish - I cut them in half lengthwise, season with olive oil and pepper, and put in the oven with the chicken when there are 16 minutes left. You will notice mine are a little brown on top that is because once I removed them from the oven I returned them to the messy pan I had fried the chicken in and gave them a quick sizzle, just a couple of minutes in the hot pan will do! Drizzle the zucchini with the lime juice and cilantro.
*This dish could easily turn Italian by replacing the cilantro with parsley and the lime with lemon, and some of the spices with italian seasonings.
