Djaj bi Toum (Skillet Chicken Thighs with Lemon and Garlic)

Method

1. 1

   Whisk the garlic, lemon juice, olive oil, cumin, coriander, paprika, salt and pepper into a marinade; toss with the chicken thighs and coat well. Marinate at least 15 minutes at room temperature, or up to a day in the fridge.

   💡 The longer soak — even just overnight — pushes the garlic and lemon deeper into the meat.

2. 2

   Lift the chicken from the marinade, shaking off the excess, and reserve the marinade.

3. 3

   Heat a large skillet over medium-high heat and sear the chicken until deeply golden, about 5 minutes per side.

4. 4

   Transfer the chicken to a plate. Pour the reserved marinade into the hot skillet and boil hard for 3 minutes, scraping up the browned bits — this cooks it safe and thickens it into a sauce.

   💡 Because raw chicken sat in it, the marinade must hit a real boil, not just a simmer, before it touches the cooked meat again.

5. 5

   Return the chicken to the pan, add the butter, and turn the pieces through the sauce until glossy and heated through, about 2 minutes.

6. 6

   Rest 3 minutes, then scatter with parsley and serve with rice or warm bread to catch the sauce.