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"Chicken thighs have been the real bread and butter of my diet since my second year of college, when I started having to cover my own grocery bills :)
This has become my all-time favorite way to spice them.

If I need a side dish, I usually chop up an onion, sautee it for 30 seconds in the pan, and toss the onion and a handful of cherry..."

Ingredients: ground cumin, ground turmeric...

"I used to cook this in the oven before I had a crock-pot. For the oven: cook it in a covered dish for 1 1/2 to 2 hours at 300F or until the chicken is cooked and tender. Serve with rice and cooked or steamed vegetables. If you don't like to use the whole spices, substitute them with ground. The lemon and chilies are not authentic to this Jewish-Indian..."

Ingredients: cinnamon sticks, cloves...

"This recipe delivers amazing results with virtually no effort. It's from Nigella Lawson's cookbook "Forever Summer". Za'atar is an addictive Middle Eastern spice blend that you can buy or prepare yourself. Chicken requires at least 2 hours of marinating time. Serve with pita crisps and salad."

Ingredients: za'atar spice mix, olive oil...

"These marinated chicken legs come out beautifully glazed and juicy, and look like a lot more work than they really are! I marinated mine for only one hour and they still turned out nicely. Also, you can add sliced and scored potatoes to the baking pan if desired, to soak up some of the juices.

Note: I originally tried this recipe for one..."

Ingredients: dill, frozen spinach, honey...

"This deliciously spiced sweet-and sour stew was adapted from "Persian Cooking for a Healthy Kitchen" By Najmieh Batmanglij.

The original recipe calls for firm, unripe peaches and saffron. I had none and substituted nectarines/omitted the saffron and it still came out great."

Ingredients: cinnamon, ground cardamom...