Garlic-Walnut Chicken Thighs
These flavor-packed chicken thighs are coated in a rich, creamy paste of garlic, walnuts, cilantro, spinach, lemon juice, and gochujang.
- 1 cup walnuts
- ½ cup cilantro, loosely packed, plus more for garnish
- 1/3 cup baby spinach, loosely packed
- 3 cloves garlic, roughly chopped
- 2 tbs. lemon juice
- 2 tsp. gochujang
- 1 tsp. smoked paprika
- 1 tsp. ground coriander
- 1 tsp. dried thyme
- ¾ tsp. sea salt
- 1 tbs. extra-virgin olive oil
- 6 boneless, skinless chicken thighs
- ¼ cup chicken stock
- Cooked rice, for serving
STEP 1
Preheat the oven to 300 degrees F and line a sheet pan with parchment paper.
STEP 2
Spread the walnuts on the pan and roast for seven to 10 minutes, until fragrant and toasted.
STEP 3
Transfer the walnuts to a food processor and pulse until they’re the consistency of a chunky nut butter.
STEP 4
Add the cilantro, spinach, garlic, lemon juice, and gochujang. Process into a paste and set aside.
STEP 5
Increase the oven temperature to 350 degrees F.
STEP 6
Mix the paprika, coriander, thyme, and salt in a small bowl, and sprinkle the mixture evenly over the chicken thighs.
STEP 7
Place a large oven-safe skillet over medium heat, then add the oil. When the oil is hot, brown the chicken thighs for about three minutes on each side, then remove from the pan. Add the walnut paste and chicken stock to the pan and stir to combine with chicken juices, then turn off the heat.
STEP 8
Place the chicken thighs back in the skillet in an even layer, turning to coat with the paste.
STEP 9
Bake for 18 to 20 minutes, or until the internal temperature of the chicken reaches 165 degrees.
STEP 10
Garnish with cilantro leaves and serve over rice.
Photography: Terry Brennan.
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