Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 2 cups low-sodium chicken broth
  • 1 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 2 sprigs fresh thyme

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat olive oil in a 12-inch oven-safe cast iron skillet or Dutch oven over medium-high heat until it shimmers.
  3. Place chicken skin-side down. Press gently with tongs to ensure contact. Sear for 8 minutes without moving them until the skin is mahogany-colored and releases easily from the pan.
  4. Flip and sear for another 3 minutes. Remove chicken to a plate.
  5. Lower heat to medium. In the remaining chicken fat, sauté the diced onion until translucent (about 4 minutes).
  6. Stir in the minced garlic, ground cumin, ground cinnamon, smoked paprika, and cayenne pepper. Stir constantly for 60 seconds until fragrant.
  7. Pour in the chicken broth, apple cider vinegar, and brown sugar. Use a spoon to scrape up the brown bits (fond) from the bottom of the pan.
  8. Return the chicken to the pan, nestling them in the liquid but keeping the seared skin above the liquid line to maintain crispness.
  9. Tuck in the thyme sprigs.
  10. Cover with a lid and simmer on low for 30–35 minutes, or transfer to a 325°F (163°C) oven for the same duration until the internal temperature reaches 165°F.