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Baharat is one of those magical blends that instantly transports you. With warming notes of cinnamon, cumin, and cloves, it adds depth to even the most everyday meal. Pairing it with lemon balances the richness with citrusy freshness, creating a dish that is both hearty and uplifting. This recipe is perfect for weeknights when you want something easy but also a little special.
4 chicken thighs, skin on and bone in
2 tbsp Greenfields Baharat 75g
2 tbsp olive oil
Juice and zest of 1 large lemon
2 cloves garlic, crushed
1 tsp Greenfields Ground Cumin 75g
1 tsp Greenfields Ground Coriander 75g
½ tsp Greenfields Himalayan Pink Salt (Fine) 200g
½ tsp Greenfields Cracked Black Pepper 75g
200ml chicken stock
1 tbsp honey
Fresh parsley or coriander, chopped, to garnish
In a bowl, mix the Baharat, olive oil, lemon juice and zest, garlic, cumin, coriander, salt and pepper into a paste.
Rub the paste generously over the chicken thighs and let them marinate for at least 20 minutes (or overnight in the fridge for deeper flavour).
Heat a large pan over medium-high heat and sear the chicken thighs skin-side down until golden and crisp (about 5 minutes). Flip and cook for a further 3 minutes.
Pour in the chicken stock and honey, reduce the heat to low, cover, and let simmer for 25 minutes until the chicken is cooked through and tender.
Remove the lid, increase the heat, and let the sauce reduce slightly until glossy.
Sprinkle with chopped parsley or coriander before serving.
Calories: 420 kcal
Protein: 32 g
Fat: 23 g
Carbohydrates: 15 g
Fibre: 3 g
Salt: 1.2 g
I never thought chicken could taste so luxurious – and with such little effort.
The ingredients used in this recipe could also be used to create…
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