Ingredients:

  • 4 large bone-in, skin-on chicken thighs (approx. 1.5 lbs)
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp smoked paprika
  • 1 red onion, finely diced
  • 3 cloves garlic, smashed and minced
  • 14.5 oz fire-roasted crushed tomatoes
  • 1 tbsp tomato paste
  • 1 tsp cumin seeds, toasted and crushed
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground cinnamon
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Pat the 4 large bone in, skin on chicken thighs completely dry with paper towels. Season thoroughly. Rub the skin and underside with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika.
  2. Place thighs skin side down in a cold skillet. Turn heat to medium. Cook for 12-15 minutes without moving them until the fat renders and skin is deep golden.
  3. Turn the thighs over and cook for 2 minutes on the meat side. Remove chicken from the pan and set aside on a plate.
  4. Drain all but 1 tbsp of fat from the pan. Add the diced red onion and cook for 5 minutes until translucent and soft.
  5. Stir in the minced garlic, 1 tsp toasted cumin seeds, 1/2 tsp red pepper flakes, and 1/2 tsp cinnamon. Cook for 1 minute until fragrant.
  6. Add 1 tbsp tomato paste and cook for 2 minutes. Pour in the 14.5 oz fire roasted crushed tomatoes. Simmer for 10 minutes until the sauce thickens slightly.
  7. Place the chicken back into the pan, skin side up (do not submerge the skin). Simmer for 5-8 minutes until the internal temp hits 165°F.
  8. Sprinkle with 1/4 cup fresh cilantro before serving directly from the pan.