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If you visit Grazed and Enthused, you will find a variety of Middle Eastern-inspired AIP recipes like my AIP Hummus, Beef Shawarma, Lebanese Chicken & Stuffing, and Lamb with Olive Tapenade Rice. These are the dishes I grew up devouring, and craving as a youngster. Our limbic systems, the emotional memory center of the brain, drive us to food reminiscent of family gatherings and childhood. That’s why some people continue their peanut butter and jelly habits far into adulthood and why others just HAVE to make a Chocolate Yule Log every Christmas for fear the holiday will be forever ruined. Personally, I cherish memories of my grandmother patting raw kibbeh (ground meat) with her rosewater and cardamomscented hands as a chicken roasted in the oven. Sharing these family traditions with readers and introducing them to new flavors and ingredients is one part of blogging I really enjoy.
This recipe is one you’ll be craving once you try it, too! It has a light, flowery orange-blossom flavor with hints of cinnamon, ginger, and garlic — all mainstays in a Middle Eastern kitchen. The glaze is thick and naturally sweet while the chicken stays incredibly juicy and tender once marinated in the citrus. Orange blossom water, likely a new ingredient in your pantry, can be found in Middle Eastern grocers, spice stores, or in the international aisle of your local store.
- Place chicken thighs in a large glass baking dish in a single layer. Whisk together remaining ingredients and pour over chicken. Marinade in the fridge for 2 hours.
- Transfer chicken thighs to a large skillet and turn the heat to medium-high. Reserve the marinade.
- Cook for 5-6 minutes until the bottom side of the chicken turns a medium golden brown. Flip and let the other side cook for 4 more minutes.
- Pour reserved marinade over the thighs and cover with a lid. Let the marinade come to a low boil then turn the heat to medium low. Cook for 6-8 more minutes until each thigh is cooked through and the marinade has reduced to a glaze.
- Transfer the chicken to a serving dish, salt lightly, and pour the glaze from the pan on top of the chicken to serve. Serve warm.