Dutch Oven Baked Seven-Spice Chicken
More than just a dish, Dutch Oven Baked Seven-Spice Chicken is a gastronomic journey. This recipe effortlessly merges the simplicity of Dutch oven cooking with the enchanting appeal of seven diverse spices. It's an ideal choice for a family dinner or a means to impress guests at a gathering, promising a tantalizing adventure for the taste buds.
Ingredients
5 skin-on chicken thighs
3 tablespoons of avocado oil
2 teaspoons of sea salt
2 teaspoons of freshly ground black pepper
2 teaspoons of smoked paprika
2 teaspoons of ground clove
2 teaspoons of ground allspice
2 teaspoons of ground nutmeg
2 teaspoons of ground cinnamon
2 teaspoons of ground thyme
2 teaspoons of cayenne pepper
A dash of soy sauce
3 cloves of garlic, minced
1 long red chili pepper, sliced
Fresh parsley leaves
Directions
- Preheat your oven to 360°F (182°C).
Prepare the chicken: Begin by cleaning your chicken thighs, removing any excess fat, and pat them dry. Place them on a large plate or tray.
Add avocado oil: Spread avocado oil on the chicken thighs.
Create the spice blend: Combine the sea salt, black pepper, smoked paprika, ground clove, ground allspice, ground nutmeg, ground cinnamon, ground cayenne pepper, and ground thyme. Spread this unique blend over the chicken thighs. This blend is the secret behind the Dutch Oven Baked Seven-Spice Chicken.
Marinate the chicken: Add the minced garlic and sliced chili pepper to your chicken. Rub the chicken generously with the spice blend, making sure to get under the skin whenever possible. Allow the chicken to marinate for at least an hour, or ideally overnight in the refrigerator, to ensure the flavors are fully absorbed.
Brown the chicken: Add avocado oil to the Dutch oven, and brown the chicken inside. Add a dash of soy sauce for extra flavor.
Cover and bake: Place the lid on your Dutch oven, leaving a small opening for airflow. Transfer the Dutch oven to the preheated oven and bake for 45 minutes.
Rest and serve: Once the chicken is cooked, remove the Dutch oven from the oven and allow the chicken to rest for 15-20 minutes before carving. This lets the juices redistribute throughout the chicken, resulting in a moist and flavorful meal.
Notes
Nutrition Detail
Nutrition Facts
5 servings per container
Serving size 1/5 of recipe
| Amount Per Serving | ||
|---|---|---|
Calories |
285 |
|
| % Daily Value* | ||
| Total Fat 15 g | 23 % | |
| Saturated Fat 2 g | 10 % | |
| Trans Fat 0 g | ||
| Cholesterol 255 mg | 85 % | |
| Sodium 222 mg | 10 % | |
| Total Carbohydrate 255 mg | 85 % | |
| Dietary Fiber 2 g | 7 % | |
| Total Sugars 4 g | ||
| includes 0 g Added Sugards | 0 % | |
| Protein 29 g | ||
| Vitamin D 0 mcg | 0 % | |
| Calcium 103 mg | 8 % | |
| Iron 1 mg | 6 % | |
| Potassium 543 mg | 12 % | |
*The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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