Best Arabish Thighs To Die For Recipes

BAKED BONELESS CHICKEN THIGHS WITH BAHARAT

Baked Boneless Chicken Thighs with Baharat image

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!

Provided by Suzy Karadsheh

Categories Dinner

Number Of Ingredients 12

Ingredients

1 pound baby potatoes, (halved)
3 large shallots, (halved, and cut into thick slices)
8 boneless skinless chicken thighs, (about 1.5 pounds)
Kosher salt
3 tablespoons sesame seeds, (toasted)
Parsley for garnish
Juice of 2 to 3 limes
½ cup extra virgin olive oil
10 to 15 garlic cloves, (minced)
4 tablespoons tomato paste
2 teaspoons Baharat
½ teaspoon to 1 teaspoon red pepper flakes

Steps:

Set a rack in the center of your oven and preheat the oven to 425 degrees F.
Prepare the marinade. In a large mixing bowl, add the lime juice, olive oil, garlic, tomato paste, Baharat, and red pepper flakes. Mix to combine.
Season the potatoes with kosher salt and toss them with about ¼ cup of the marinade mixture and arrange them, along with the shallots, in the bottom of a lightly oiled baking pan (I used a 9"x13" cast iron pan).
Place the baking pan with the potatoes and shallots on the center rack of your heated oven. Bake for 15 minutes.
Meanwhile, pat the chicken dry and season on both sides with kosher salt, then add the chicken to the mixing bowl and toss until the chicken is well-coated with the marinade. Set aside for 15 minutes or so.
Heat a small skillet over medium-high heat and add the sesame seeds. Toss constantly until the seeds gain a little color. This will not take long. Sesame seeds burn very easily, so don't leave them unattended. Set aside once toasted.
Carefully remove the baking pan from the oven and nestle the chicken between the potatoes and shallots. Return the baking pan to the oven and cook for about 30 minutes or until the chicken is fully cooked through.
Remove from the heat and finish the chicken with a generous sprinkle of toasted sesame seeds and parsley. Enjoy!

Nutrition Facts : Calories 324 kcal, Carbohydrate 16.2 g, Protein 23.9 g, Fat 18.4 g, SaturatedFat 3.1 g, TransFat 0.1 g, Cholesterol 107.3 mg, Sodium 171.6 mg, Fiber 2.7 g, UnsaturatedFat 11.5 g, ServingSize 1 serving

ARABISH THIGHS TO DIE FOR

Arabish Thighs to Die For image

an intoxicating blend of spices and sweetness with the best meat from a chicken:: thighs. i serve it over rice

Provided by chef2six

Categories One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

12 dried small red chilies
4 tablespoons oil
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon garlic
1/2 tablespoon salt
1 1/2 cups water
2 tablespoons oil, seperate from harissa oil
1 (8 ounce) can tomato sauce
1 (2 lb) package chicken thighs, bone in
1 onion, diced
1/2 tablespoon cinnamon
1 tablespoon honey
1/4 cup golden raisin

Steps:

1. fry onions in 2tbsp of oil.
2. add chicken, cook white on 1 side.
3. flip chicken, dump harissa over it, fry until it sears.
4. add water and tomato sauce.
5. sprinkle with cinnamon and honey, add raisins.
6. cover, reduce heat to simmer.
7. cook at least 45 minutes or until chicken is tender.
serve over rice.

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