Step 1

Preheat your oven to 375 degrees F.

Step 2

In a small bowl, mix the spices. Pat the chicken thighs dry, and season each thigh on both sides with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit in room temperature for about 15 minutes.

Step 3

Brown the chicken. When ready, heat 1-2 tablespoons of olive oil in a cast iron skillet (with a lid). Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly. Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly.

Step 4

Lower the heat and deglaze the skillet with the white wine. Let cook to reduce and then add the broth. Bring the liquid to a simmer then add the lime juice and garlic.

Step 5

Now. return the chicken to the skillet and toss in the cilantro. Bring to a high-simmer for about 5 minutes or so.

Step 6

Cover the skillet with the lid and transfer to the heated oven for 45 minutes or until the chicken is fully cooked through.

Step 7

Remove from the oven and let sit for 5 minutes before serving. Garnish with more cilantro, if you like.