Chicken, Thighs, Middle Eastern

Ingredients

For the Middle Eastern chicken thighs

• 1 1/2 tablespoons store-bought or homemade ghee (clarified butter)
• 1 medium onion, thinly sliced (about 1 1/2 cups)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cloves
• 1 to 1 1/4 pounds boneless skinless chicken thighs (about 4)
• Pinch sea salt

Freshly ground black pepper

• 1/2 cup store-bought chicken broth or homemade chicken stock
• 3 to 4 cups cooked grains, such as white rice, brown rice, quinoa or millet
• 1 to 2 tablespoons fresh lemon juice, or more to taste
• 1 teaspoon finely grated lemon zest, preferably organic
• 1/4 cup almonds, hazelnuts, or pistachios, lightly toasted and coarsely chopped
• 1/4 cup fresh parsley, coarsely chopped
• 1/3 cup (1 2/3 oz) pomegranate seeds (optional but highly recommended)

Directions

Make the Middle Eastern chicken thighs

1. In a large skillet over medium heat, melt the ghee (clarified butter). Add the onion and cook until translucent, about 5 minutes.
2. Sprinkle the onions with the cumin, cinnamon, turmeric, and cloves, and cook, stirring, until the spices are fragrant, about 1 minute.
3. Season the chicken thighs with salt and pepper and tuck them among the onions in the skillet. Sear the thighs briefly, 1 to 2 minutes per side.
4. Pour 1/2 cup broth or stock into the skillet and bring to a boil.
5. Cover the skillet, reduce the heat to low, and simmer until the chicken thighs are golden and the meat registers 165°F (74°C) on an instant-read thermometer, about 20 minutes.
6. Heap the cooked grains onto a large platter or individual plates. Arrange the chicken on top and drizzle with the pan juices and lemon juice. If desired, season with salt, pepper, and/or lemon juice.
7. Sprinkle the chicken and grains with the lemon zest, nuts, parsley, and pomegranate seeds, if using. Serve immediately.