isgouhi's cumin chicken

For some reason dr bob has been unconsciously disciminating against chicken thighs for longer than he can remember, although remembering anything has not been a strong suite of his for some time as aging sets in. Then he was pleasantly surprised by the rest of the dr bob cooking team when they cooked up five boneless chicken thighs, but with some Armenian-Lebanese home cook marination that sealed the deal. So the only spice bob could really detect with his near insensitive palette was cumin, so this becomes the name of Isgouhi's recipe.

We normally just go for the boneless skinless chicken breasts, easy to cook and eat. Of course there is nothing special about thighs here, nor the lack of bones or skin. You can use this marinade on any chicken parts and scale it up for the appropriate target eating audience. But we will be more open to thighs in the future after this happy experience.

ingredients

1 lb boneless skinless chicken thighs

2 T yogurt

1 juice of lemon

2 T olive oil

4 cloves garlic, pressed

1 heaping t cumin

1/2 t black pepper

1/2 t Aleppo red pepper

1 t salt

instructions

1. Mix all the ingredients after the chicken and use it to marinade the chicken for 6 hours in the fridge.
2. Bake at 375° for 30 minutes covered, then 20 minutes uncovered, then broil it about 5 minutes until it is browned.
3. Serve with some kind of rice and plain yogurt on the side.

notes

1. Isgouhi grew up in Aleppo, so bob is a bit partial to this Aleppo red pepper spice, often used by the team when doing Armenian-Lebanese cooking.
2. Illustrations available.