Toasted cumin and coriander seeds kick off this Indian-inspired recipe thatís worth keeping in mind the next time you need to feed a crowd.
Source: The Kitchn
Enlarge Image Credit: The Kitchn
FROM THE RECIPE:
I was cooking for a big group of friends last weekend, and I wanted something spicy but easy and quick. Boneless skinless chicken thighs were the thing, I decided. They are so cheap; the poultry guy at my market has thighs from locally raised chickens at $1.99/pound. Check that against $6.99/pound for boneless skinless chicken breasts and you have yourself a deal.
Plus, I love the tenderness and flavor of chicken thighs, especially when they are grilled. On the grill these little morsels of chicken stay juicy and tender; they practically melt apart in your mouth. It's very hard to overcook them — another reason I find them superior to chicken breasts.
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