Ingredients
- 4 boneless chicken thighs with skin (approx. 800 g)
- 6 garlic cloves, thinly sliced
- 100 ml extra virgin olive oil
- 1 tablespoon sweet paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 1 large bunch fresh parsley, finely chopped
- 1 tablespoon lemon juice
Step by step
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Pat the chicken thighs dry with paper towels and season generously with salt and black pepper on both sides.
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Heat the olive oil in a large skillet over medium-high heat and place the chicken skin-side down. Cook undisturbed for 6-7 minutes until the skin is golden and crispy.
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Flip the chicken and cook for another 5 minutes. Transfer the chicken to a plate and set aside.
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In the same skillet, reduce the heat to medium and add the sliced garlic. Sauté for 2-3 minutes until fragrant and lightly golden, being careful not to burn it. Remove the garlic from the oil.
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Stir in the paprika and cumin into the hot oil, mixing quickly for 30 seconds to bloom the spices. Return the chicken, pour in the lemon juice, and sprinkle generously with fresh parsley. Cover and cook over low heat for 5-7 minutes until done. Serve immediately.
Tips
- For deeper flavor, marinate the chicken with garlic and salt for 30 minutes before cooking.
- Serve with crusty bread to soak up the garlic oil or alongside steamed white rice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a tablespoon of water to retain moisture.