Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of sweet paprika, 1/2 teaspoon of ground turmeric, 1/2 teaspoon of ground ginger, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to create a marinade.

2. 2

   Add 8 chicken thighs to the bowl and toss to coat evenly, ensuring all pieces are well-covered with the spice mixture, then let it marinate for at least 20 minutes.

3. 3

   Prepare the black garlic glaze by mashing 6 black garlic cloves with a fork, then mixing them with 2 tablespoons of honey, the finely diced rind of 1 preserved lemon, and 1 tablespoon of olive oil.

4. 4

   Preheat your grill or prepare a fire pit for direct medium-high heat fire-roasting.

5. 5

   Place the marinated chicken thighs, 1 medium red onion cut into wedges, and 2 bell peppers cut into large pieces directly over the heat, rotating occasionally for even cooking and charring for about 30-35 minutes, until the internal temperature of the chicken reaches 165°F (74°C).

6. 6

   During the last 5-10 minutes of cooking, brush the fire-roasted chicken and vegetables generously with the black garlic and preserved lemon glaze, allowing it to caramelize slightly.

7. 7

   Remove the chicken and vegetables from the heat, garnish with 1/4 cup of fresh chopped cilantro, and let it rest for 5 minutes before serving.