Editorial sample recipeNigerianbeginnerHalalGluten-FreeDairy-Free

Nigerian Kuli Kuli Roasted Chicken Thighs

Name: Nigerian Kuli Kuli Roasted Chicken Thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 2 lbs bone-in skin-on chicken thighs; 0.5 cup roasted peanut flour, unsweetened ground roasted peanuts; 1 tsp ground ginger; 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp cayenne pepper; 2 tbsp vegetable oil; 1 tsp fine salt

Bone-in chicken thighs coated in a savory roasted peanut and ground ginger crust, baked until golden and crispy.

Prep: 15 min
Cook: 40 min
Total: 55 min

Technique to learn

Dry Crusting

Pressing ground nut and spice mixtures onto oiled protein to form a crunchy, flavorful crust during high-heat roasting.

Instructions

Step 1: Preheat oven to 400F (200C) and line a baking sheet with parchment paper.
Step 2: Pat chicken thighs thoroughly dry with paper towels to help the spice crust adhere and crisp up.

Step 3: In a shallow bowl, mix roasted peanut flour, ground ginger, garlic powder, onion powder, cayenne pepper, and fine salt.

Step 4: Rub chicken thighs evenly with vegetable oil, then press flesh and skin sides firmly into the peanut mixture to coat thoroughly.

Step 5: Arrange coated chicken thighs skin-side up on the prepared baking sheet with space between pieces.

Step 6: Bake for 35 to 40 minutes until peanut crust is deeply golden brown and chicken reaches 165F internal temperature.

Cooking tips

Keep an eye on the oven during the last 10 minutes to prevent the peanut crust from scorching.
Serve with fresh sliced cucumbers and onions to balance the nutty spice coating.
Original home-cooking adaptation inspired by Nigerian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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