8 chicken thighs, bone in, skin on
6 garlic cloves, roughly chopped
1 cup dry white wine
2 limes, juice of
2 cups chicken broth
1 bunch cilantro, stems removed, chopped; more for garnish
1 tbsp seasoned salt
1 tsp hot paprika
1 tsp black pepper
1 tbsp garlic powder
½ tsp ground nutmeg
Preheat your oven to 375 degrees F.
In a small bowl, mix the spices. Pat the chicken thighs dry, and season each thigh on both sides with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit in room temperature for about 15 minutes.
Bring to a high-simmer for about 5 minutes or so. Cover the skillet and transfer to the 375 degree F-heated oven for 45 minutes or until chicken is cooked through.
Remove from the oven and let sit for 5 minutes before serving. Garnish with more cilantro, if you like.
A simple fattoush salad and a side of white rice, couscous or Greek potatoes complete this chicken dinner.