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!
Servings: 8 up to
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
For the marinade:
- 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
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!
Video
Notes
- 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.
- Visit our Shop to browse Mediterranean ingredients including extra virgin olive oils and all-natural and organic spices (like baharat, the star ingredient in today's recipe).
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
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