Almond flour is used in place of all-purpose flour to create these tender and moist gluten-free muffins. They have a delicious crumble topping and a tart but not too sweet lemon glaze on top. They make excellent snacks or breakfast foods.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 1 tablespoon smoked paprika
- 1 teaspoon granulated garlic
- ½ teaspoon ancho chile powder
- ½ teaspoon salt
- ¼ teaspoon ground turmeric
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon cider vinegar
- 4 large bone-in, skin-on chicken thighs
- 2 tablespoons melted butter
- 2 tablespoons minced fresh parsley (Optional)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 8×8-inch baking dish.
- In a large resealable storage bag, combine paprika, garlic, ancho chile powder, salt, turmeric, and black pepper; add olive oil and apple cider vinegar and mix together. Place chicken thighs into the bag, reseal, and massage seasoning mix into chicken. Marinate, refrigerated, for at least 15 minutes.
- Place the chicken in the prepared baking dish and drizzle with melted butter.
- Bake in the preheated oven until the chicken is no longer pink inside and the skin is crispy, about 40 minutes, brushing occasionally with the pan drippings. An instant-read thermometer inserted into the thick part of a thigh should read at least 165 degrees F (74 degrees C). For extra crispy skin, place under the broiler for 1 to 2 minutes. Garnish with parsley.
- You may substitute regular chili powder for the ancho chile.
Reviews
It was tasty, I think it needed some more acid, maybe some lemon. Good recipe. Family enjoyed it.
I made this recipe and it was delicious even though I had a few of my own seasonings my family loves it. well, be making it again .
Easy to make and really tasty.
Very tasty and easy to make.. I wish the skin was a little crisper but it tasted fine
It’s very good! Loved it!