14 March 2012

4 Spice Chicken Thighs

I’m really excited to share this recipe, not only because it was delish but also because I’m getting good with the camera!! Ok, so really I owe it to my mom (she’s amazing!). She has this amazing, really expensive camera that I’ve always wanted to use but too dumb to figure it out but I finally did and I’m so excited I have what I think is a GREAT picture!!! (Professionals please no judging! J)
So back to the recipe, I wanted to cook something chicken and in the crock pot, so I did just that! I made what I call 4 spice chicken thighs! Only because I couldn’t think of a better name and I just used 4 spices! Ha I’m clever huh!! Anyways, it’s basically like my Crock Pot Paprika Chicken, you know me I love, love, love paprika!! So I got the chicken thighs with skin and just cooked them on the stove top skin down just about 7 minutes to get a nice crusty skin, then dropped them in the crock pot for about 5 hours. I hope you enjoy this one I sure did! But then again, if I didn’t I probably shouldn’t share it with you guys! J

Servings: 4
Total time: 10 minutes prep, 5 hours crock pot

§  4 chicken thighs, with skin
§  1 tablespoon EVOO
§  2 teaspoons Paprika
§  ½ teaspoon cumin
§  ½ teaspoon bay leaves (I used dried)
§  ½ teaspoon pepper
§  ½ teaspoon marjoram
§  Pinch of salt

1.       Place paprika, cumin, bay leaves, pepper, marjoram and salt in plastic bag, mix together.
2.       Add chicken to plastic bag, shake, making sure chicken is completely covered.
3.       Add EVOO to pan on medium-high heat, when pan is warm place chicken skin side down and cook for about 7 minutes.
4.       After skin is browned place in crock pot cook on low for 5 hours or high for 3 hours.

Nutritional Information
1 chicken thigh
Calories: 272
Fat: 18g
Carbohydrates: 1g
Protein: 18g
Sodium: 130mg
Enjoy a healthy happy life J


1 comment:

  1. Yummy! This looks so good! Love the colour you got on the skin too! And yay for improving photography :)