Juicy baked boneless chicken thighs get a Middle Eastern makeover with a bold garlicy marinade with one of my favorite warm spice blends, baharat. The BEST chicken and potatoes dinner you'll make! Middle Eastern Boneless chicken thighsBoneless, skinless chicken thighs are a home cookâs best friend. Theyâre convenient, inexpensive, and hard to mess up! Anyone whoâs been at my dinner table has probably eaten chicken thighs in some form: grilled with a side of garlicky yogurt, cooked in a skillet with deeply caramelized onions, or tossed in some marinade and baked to juicy perfection. Todayâs comforting baked boneless chicken thighs with potatoes falls into the third category, and the star ingredient in the marinade is baharat! And if you havenât tried this magic Middle Eastern spice blend, you are in for a treat! BaharatBaharat (Arabic for âspice blend") is a fragrant mixture of spices often including cardamom, cloves, cinnamon, cumin, coriander, and more. It has warm and sweet undertones similar to allspice, but even deeper! In Middle Eastern and North African kitchens, baharat is often used as an all-purpose seasoning for things like grilled meats (particularly lamb), chicken, stews and soups, sauces, and even roasted vegetables. You can find my favorite baharat blend here our online shop, unless you want to spend the time grinding and blending your own. The marinadeAside from boneless, skinless chicken thighs and some baby potatoes, what makes this recipe special is the bold Middle Eastern marinade with lots of fresh garlic and baharat. Here is what you need for the marinade:
You donât need hours for the chicken to marinade: Even 15 to 20 minutes at room temperature will do the trick. How to make baharat baked chicken thighsThis one-pan dinner is so simple to put together! Hereâs how to make it (printer-friendly recipe below):
Tips for how to make the best boneless chicken thighs
Make ahead tipsAs I just mentioned, to work a few hours ahead, you can let the chicken sit in the marinade for 2 to 4 hours, refrigerated. You can also slice the shallots up a night ahead and store them in an airtight container in the fridge. I recommend only cutting your potatoes right before roasting them. Potatoes oxidize very easily, which makes them turn a gray-brown color. While still safe to eat, they look very unappetizing. Serve it withYou could easily serve this chicken and potatoes dinner by itself, that's the beauty of a one-pan dinner! But for some color and crunch, start with a big salad like fattoush, this hearty bean salad, or simple tomato salad would all work well! Leftovers and storageStore leftovers in an airtight container for up to 4 days. Reheat on the stove over medium heat until warmed through. More baked boneless chicken thighs recipesBrowse more chicken recipes. Browse all Mediterranean Recipes. Baked Boneless Chicken Thighs with Baharat
Not your average chicken and potatoes dinner, thanks to one of my favorite spice blends, baharat. A combination of warm spices including cardamom, cinnamon, and coriander, baharat turns these baked boneless chicken thighs into something special! No need to marinate the chicken for hours, either; 15 to 20 minutes at room temperature in the bold Middle Eastern marinade is plenty! Add a big salad like fattoush or a simple tomato salad to start the meal!
Course Dinner
Cuisine Middle Eastern
Diet Gluten Free
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 up to
Calories 324kcal
Author Suzy Karadsheh
Ingredients
For the marinade:
Instructions
VideoNotes
Nutrition
Calories: 324kcal | Carbohydrates: 16.2g | Protein: 23.9g | Fat: 18.4g | Saturated Fat: 3.1g | Monounsaturated Fat: 11.5g | Trans Fat: 0.1g | Cholesterol: 107.3mg | Sodium: 171.6mg | Potassium: 662.7mg | Fiber: 2.7g | Vitamin A: 196.4IU | Vitamin C: 19.7mg | Calcium: 36.2mg | Iron: 2mg
The post Middle Eastern Baharat Baked Chicken Thighs appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/baharat-baked-chicken-thighs/
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ABOUT MEHi, I am Daniel Jones from Overland Park, MO. I am a chef by profession, & also publish my recipe tips online on blogs and social media. Archives
April 2023
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