4 tablespoons finely chopped parsley, reserve half for garnishing
2 tablespoons orange zest, reserve juice for drizzling over hot chicken
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground coriander
¼ teaspoon black pepper
⅛ teaspoon ground allspice
1 tablespoon flour
Rinse and pat dry the chicken thighs
Combine all the spice rub ingredients and dredge the chicken in the mixture along with flour.
Place the chicken thighs on a greased rack set on a baking tray for 5 minutes to set the coating.
Heat cooking oil in a large skillet over medium heat until it reaches about 375 degrees Fahrenheit.
Carefully place the coated chicken skin side down in the hot oil.
Cook the chicken uncovered without moving it for 20-25 minutes.
Turn the thighs and continue to fry for another 20-25 minutes, reducing the heat if the skin starts to burn. When the skin is golden brown, check for doneness by inserting a meat thermometer into the chicken. The temperature should register 165 degrees Fahrenheit, and the juices should run clear.
Serve the chicken hot, sprinkled with the reserved parsley and a squeeze of fresh orange or lemon juice. This dish pairs well with sautéed green beans, roasted cherry tomatoes, salad, or your favourite sides.