Recipes Cumin Baked Chicken Thighs 5.0 (2) 4 Reviews Fragrant and slightly spicy, these cumin-spiced chicken thighs are wonderful served with basmati rice. Plus: More Great Chicken Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on July 8, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 45 mins Yield: 4 Ingredients 2 pounds bone-in chicken thighs, with skin Kosher or sea salt, to taste Fresh cracked black pepper, to taste 3 tablespoons extra-virgin olive oil 1 tablespoon ground cumin 2 teaspoons soy sauce 2 cloves garlic, minced Chopped cilantro, for garnish Directions Preheat oven to 375°. Line a baking sheet with parchment paper. Rinse the chicken and pat dry. Season with salt and pepper to taste. In a large bowl combine the olive oil, ground cumin, soy sauce and garlic. Toss the chicken in the marinade. Lay the chicken on the lined baking sheet skin side down. Bake for 20 to 25 minutes. Turn the chicken over, and then bake for another 10 minutes, until cooked through. Garnish with cilantro and serve. Rate it Print