Zhoug Chicken Thighs
Tender, juicy pan fried chicken thighs in a tangy spicy jalapeno and cilantro sauce.
Servings: 6 people
Cost: 15
Equipment
Ingredients
Zhoug Sauce Ingredients
- 4 garlic cloves
- 1 cup cilantro fresh, about 1 bunch
- 1 cup parsley fresh, about 1 bunch
- 3 jalapeños top cut off and seeds removed (reserve seeds)
- 1 ½ tsp celtic sea salt
- 1 tsp cardamom ground
- 1 tsp cumin ground
- 1-2 tsp red pepper flakes more to taste
- ¾ cup extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 6 chicken thighs
Instructions
- Combine all the Zhoug sauce ingredients in a food processor and pulse 6 times or until combined but not totally smooth.
- Place 2 tbsp of the zhoug sauce into a bag or bowl with the chicken and allow to marinate for at least an hour or preferably overnight. Set the rest of the sauce aside in the refrigerator.
- Heat oil in a skillet, cook the chicken turning as needed till it reaches an internal temperature of 165 degrees F.
- Set the chicken aside and allow to rest for 5 minutes.
- Pour the remaining zhoug sauce on them.
- Serve with rice, cous cous, or roasted vegetables. Enjoy!
Nutrition
Calories: 521kcal | Carbohydrates: 3g | Protein: 19g | Fat: 48g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 683mg | Potassium: 350mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1290IU | Vitamin C: 26mg | Calcium: 37mg | Iron: 2mg
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