Chicken Thighs with Meyer Lemon Salsa

Ingredients:

2-3 Meyer lemons
1/2 cup cucumber, peeled, seeded, and finely chopped
2 scallions sliced thinly, 1 tblsp set aside
1 jalapeño pepper, finely chopped
pinch of sugar
salt and pepper
4 bone-in skinless chicken thighs
1/4 cup cilantro, chopped
1/4 cup plain yogurt
2 garlic cloves coarsely chopped
1 tblsp vegetable oil
1 tsp fennel seeds lightly toasted and ground
1 tsp tumeric

Instructions:

Place chicken in a dish and season with salt and pepper. In a mini food-processor or blender, combine 1/4 cup cilantro, yogurt, vegetable oil, garlic, ground fennel seeds, and turmeric. Pour marinade over chicken, coating well. Marinate for at least one hour, up to 12 hours. Take the chicken out of the refrigerator 20-30 minutes before cooking.

Using a pairing knife, cut all peel and white pith from lemons and discard. Working over a small bowl, cut between membranes to release segments into bowl squeeze in juice from membranes and discard membranes. Strain juice into another bowl.

Combine segments, 1 Tbsp. strained lemon juice, cucumber, 2 Tbsp. scallions, and jalapeño in a small bowl and mix well. Stir in sugar and season salsa with salt and set aside.

Preheat broiler. Place chicken onto a foil-lined baking sheet. Broil, watching closely to prevent burning, until browned, about 10-12 minutes. Turn the oven to 350 degrees and finish cooking in the oven for another 10-15 minutes. Transfer the chicken to plates, and spoon Meyer lemon salsa over chicken. Garnish with remaining 1 Tbsp. scallions.

From penthousekitchen.com