---
title: Djaj bi Toum (Skillet Chicken Thighs with Lemon and Garlic)
servings: 4
prep time: 15 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/skillet-chicken-thighs-lemon-garlic
---

Gather @chicken thigh{700%g}, @ground cumin{1%tsp}, @ground coriander{1%tsp}, @sweet paprika{1%tsp}, @fresh parsley{0.5%bunch} and @black pepper{}.

Whisk the @garlic{6%clove}, @lemon{2} juice, @olive oil{3%tbsp}, cumin, coriander, paprika, @salt{1%tsp} 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. ~{15%minutes}

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

Heat a large skillet over medium-high heat and sear the chicken until deeply golden, about 5 minutes per side. ~{10%minutes}

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. ~{3%minutes}

Return the chicken to the pan, add the @butter{20%g}, and turn the pieces through the sauce until glossy and heated through, about 2 minutes. ~{2%minutes}

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