A light, Mediterranean-inspired salad with red onion, tomato, and herbs would pair perfectly with this protein- and flavor-packed chicken dish. There will also be plenty left over for an easy and delicious office lunch the next day.
Nutrition (per 1 cup)
Calories: 180; total fat: 10g; saturated fat: 2g; protein: 13g; carbohydrates: 7g; sugar: 3g; fiber: 2g; cholesterol: 44mg; sodium: 489mg
Recipe and photo by Roxana Begum of The Delicious Crescent.
Makes 6 servings
- 2 lbs chicken thighs, cut and clean, no skin
- 2½ Tbsp olive oil
- 2 cups sliced yellow onion
- 2 garlic cloves, grated
- 1½ cups chopped tomatoes
- 1-2 Serrano peppers, adjust per taste
- 1 tsp Persian, Eastern Mediterranean, or Middle Eastern spice blend
- 1 tsp paprika
- 1 tsp turmeric
- ½ tsp ground coriander powder
- ½ tsp ground cumin powder
- 1 Tbsp double concentrated tomato paste
- 2 Tbsp rosemary
- ¾ tsp salt, adjust per taste
- Pepper, to taste
How to make it
Heat one tablespoon olive oil in a cast iron pot. Season the chicken with salt and pepper.
Sear the chicken pieces on both the sides at medium-high heat, until golden brown. Remove the chicken pieces from the pot and set aside.
Heat the remaining oil in the same cast iron pot. Add the sliced onion, and sauté until golden brown.
Add the grated garlic, and stir a few minutes. Then add the tomatoes, and cook for about 5 minutes.
Add the rest of the ingredients and stir well. Finally, add the seared chicken along with any juices and stir. Add 1/4 cup of water, and add a little more. Once the gravy starts to bubble, lower the heat and let it simmer for about 45 minutes or until chicken is cooked well. Garnish with chopped parsley, if desired.