Succulent chicken thighs in buttermilk

Components for 6 portions:

  • 5 chicken thighs,
  • 500 ml buttermilk,
  • 2 small dried chili peppers,
  • a few sprigs of fresh thyme,
  • 1 teaspoon ground romaine cumin
  • 1 teaspoon of ground sweet paprika,
  • 1 teaspoon of ground coriander,
  • 2 - 3 cloves of grated garlic,
  • salt, pepper to taste.


Rub the chicken thighs thoroughly with the mixture of the spices, pour buttermilk over them and refrigerate for a few hours (preferably overnight). Then take the thighs out of the marinade, remove any excess and place in a roasting tin. Roast the meat for approx. 50 minutes in the oven (until browned). The thighs can be served with the rice or groats and your favourite salad. Bon appetit!