Baked Boneless Chicken Thighs with Baharat
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Servings
8 up to
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Calories
324 kcal
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Course
Dinner
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Cuisine
Middle Eastern
Baked Boneless Chicken Thighs with Baharat
Description
This recipe uses boneless, skinless chicken thighs marinated in a blend of lime juice, olive oil, minced garlic, tomato paste, Baharat spice mix, and red pepper flakes, which infuses the meat with tangy, savory, and mildly spicy flavors. Baking the chicken on a bed of halved baby potatoes and thickly sliced shallots allows the vegetables to absorb the marinade and roast to a tender texture with a hint of caramelization. The lime juice tenderizes the chicken and complements the warm, complex notes from Baharat, a Middle Eastern spice blend.
The marinade coats the chicken thoroughly, and a brief resting period before baking ensures the flavors penetrate. The roasted potatoes and shallots serve as a hearty accompaniment, and the final addition of toasted sesame seeds provides texture contrast and a nutty aroma. A sprinkle of fresh parsley brightens the dish visually and adds a mild herbaceous note.
Leftovers keep well in the refrigerator for up to four days and can be reheated on the stove gently to preserve moisture. The recipe also recommends marinating the chicken for at least 15 minutes and notes the option to prepare shallots ahead for convenience. Serving suggestions include pairing the dish with salads or grains like couscous or rice to create a balanced meal.
Ingredients
- 1 pound potato halved, baby
- 3 shallots halved, and cut into thick slices, large
- 8 chicken thigh about 1.5 pounds, boneless skinless
- kosher salt
- 3 tablespoons sesame seeds toasted
- parsley for garnish
For the marinade:
- lime juice juice of 2 to 3 limes
- ½ cup extra virgin olive oil
- 10 to 15 garlic minced, cloves
- 4 tablespoons tomato paste
- 2 teaspoons baharat spice mix
- ½ teaspoon red pepper flakes up to 1 teaspoon
Instructions
- 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!
Notes
- Marinate chicken at room temperature for at least 15 minutes or refrigerate up to 4 hours for deeper flavor.
- Shallots can be prepared a day ahead and stored refrigerated in airtight containers.
- Store leftovers in airtight containers for up to 4 days; reheat gently on the stove to maintain moisture.
- Serve with fresh salads or on couscous or rice to complement the rich Baharat flavors.
- Toast sesame seeds carefully over medium heat as they burn quickly, adding crunch and nuttiness to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8up to
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 16.2g | 5% |
| Protein | 23.9g | 48% |
| Fat | 18.4g | 28% |
| Saturated Fat | 3.1g | 16% |
| Monounsaturated Fat | 11.5g | 58% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 107.3mg | 36% |
| Sodium | 171.6mg | 7% |
| Potassium | 662.7mg | 14% |
| Fiber | 2.7g | 11% |
| Vitamin A | 196.4IU | 4% |
| Vitamin C | 19.7mg | 22% |
| Calcium | 36.2mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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