Ingredients
Method
Preparation
- In a bowl, combine the oregano, coriander, cumin, and nutmeg for the spice mixture. Set aside.
- In another bowl, whisk together the lemon juice, extra virgin olive oil, and minced garlic for the marinade.
- Generously season the chicken thighs with kosher salt and pepper, then add them to the marinade, ensuring every piece is well coated.
- Cover and let it marinate for at least 30 minutes, preferably 2-3 hours in the fridge.
Cooking
- In a skillet over medium-high heat, heat a drizzle of olive oil. Add the diced onions and sauté until they are translucent and fragrant (about 5 minutes).
- Add the marinated chicken to the skillet and cook for about 4-5 minutes on each side until golden brown and the internal temperature reaches 165°F.
- Squeeze the juice from the halved lemons directly over the chicken as it cooks.
Serving
- Remove from heat, garnish with fresh parsley, and serve warm.
Notes
Avoid overcrowding the skillet; cook in batches if necessary for even cooking. Marinating overnight will enhance flavors.
