Pro tip for keeping it cheap: buy your spices from bulk bins. Bulk bins are pretty popular in grocery stores these days. Bulk spices are a killer deal! You can refill your spice jars for under a dollar, sometimes for pennies. Prep Time: 5 minutesReady In: 50 minutesYield: 4 servingsIngredients 4 large chicken thighs1 lemon2 tsp paprika1 tsp cumin1/2 tsp turmeric1/2 tsp cayenne pepper1/2 tsp salt1/4 tsp cinnamon1/4 tsp ginger4 tablespoons butter, divided6 cups chicken broth3 packages ramen noodles, spice pack discarded4 boiled eggsfresh cilantro Instructions
- Preheat your oven to 400 degrees. Lightly grease a glass pan or baking sheet. Cut the lemon in half. Slice one of the halves thinly and reserve the remaining half for later. Places the slices on the bottom of of the glass pan.
- Mix the spices together in a small bowl. Rub down each of the chicken thighs 1 teaspoon of the spice mixture getting both beneath the skin and on top of the skin. There will be spice mixture leftover for use later. Place the chicken thighs in the glass pan on top of the lemon slices. Squeeze the remaining lemon half over the the chicken, reserving the peel for later. Place a half teaspoon of butter on top of each chicken thigh. Bake in the preheated oven for 45 minutes, until chicken reaches the safe temperature of 165 degrees.
- Melt remaining 2 tablespoons of butter in a large saucepan. Stir in remaining spice mixture and let toast for 30 to 60 seconds. Pour in chicken broth, add in used lemon half, and bring to a boil. Cook ramen noodles until soft, about 2 to 3 minutes.
- Serve ramen topped with 1 chicken thigh, fresh cilantro leaves, roasted lemon slices, and boiled eggs as desired. Δ Δ
