• 1 ½ lb boneless, skinless chicken thighs
  • 1 tsp freshly ground black pepper
  • ¼ tsp ground turmeric
  • ¼ tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp dried thyme (or 1/2 teaspoon ajwain seeds)
  • ¼ tsp garlic powder
  • 1 tsp bright red paprika
  • ½ tsp salt
  • 3 tbsp olive oil, divided
  1. Preheat the oven to 350 F.
  2. In a small bowl, mix together the spices. Set aside.
  3. Cut each chicken thigh into 1-inch segments and place into a separate bowl.
  4. Add the spice mix along with 1 Tbsp of the oil to the chicken. Mix well and set aside for 10 minutes.
  5. Heat the remaining oil in a wok or large, nonstick frying pan over very high heat. When the oil is very hot, add the chicken.
  6. Stir-fry quickly until the pieces are lightly browned or have turned opaque on the outside.
  7. Place chicken pieces into a baking dish, and cover loosely with lightly oiled wax paper (which should sit inside the dish and directly on top of the chicken pieces) and bake for 8 – 10 minutes or until the chicken is cooked.
  8. Enjoy while hot or remove from hot baking dish to maintain moisture for eating later.