Middle Eastern Baharat Baked Chicken Thighs
By Suzy Karadsheh
Category
Entree
Cuisine
Middle Eastern
Servings
8
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 Minutes
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!
Ingredients
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1 pound baby potatoes, halved
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3 large shallots, halved, and cut into thick slices
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8 boneless skinless chicken thighs, about 1.5 pounds
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Kosher salt
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3 tablespoons sesame seeds, toasted
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Parsley for garnish
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Juice of 2 to 3 limes
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½ cup extra virgin olive oil
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10 to 15 garlic cloves, minced
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4 tablespoons tomato paste
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2 teaspoons Baharat
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½ teaspoon to 1 teaspoon red pepper flakes
For The Marinade
Directions
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!
Recipe Note
- Tip: Marinate the chicken for at least 15 minutes at room temperature.
- To make ahead: You can let the chicken marinate for 2 to 4 hours, refrigerated. You can also cut up the shallots up to a night ahead and store in an airtight container in the fridge.
- Serve Baharat Chicken with: This is a filling meal by itself. But for some color and crunch, serve it alongside a big salad. My bean salad, simple arugula salad, or cucumber salad would all work well! You could also serve these baked boneless chicken thighs and potatoes on a bed of couscous or rice.
- How to store leftovers? Store leftovers in an airtight container for up to 4 days. Reheat on the stove over medium heat until warmed through.
Nutrition
Calories 324, Fat 18.4 grams, Trans Fat 0.1 grams, Potassium 662.7 milligrams, Vitamin C 19.7 milligrams, Carbs 16.2 grams, Saturated Fat 3.1 grams, Cholesterol 107.3 milligrams, Fiber 2.7 grams, Calcium 36.2 milligrams, Protein 23.9 grams, Monounsaturated Fat 11500 milligrams, Sodium 171.6 milligrams, Vitamin A 4.9 milligrams, Iron 2 milligrams