Directions
- 1Add 2.5 lbs boneless chicken thighs to a large bowl.
- 2Process 1 medium yellow onion in a food processor and add it to the chicken.
- 3Add the juice of 1 large lemon, 3 tbsp tomato paste, and 2 tbsp plain or greek yogurt.
- 4Add 3-4 pinches salt, fresh cracked pepper, 1.5 tbsp thyme, 1.5 tbsp garlic powder, and 1 tbsp urfa pepper (or Aleppo pepper or any other chili flakes).
- 5Mix well and marinate for 2-6 hours, or preferably overnight.
- 6Preheat your oven to 425F. Let the chicken come to room temperature for about 30 minutes before placing it in a loaf pan and baking for 50 minutes.
- 7Remove the chicken from the oven, and tilt the pan to collect the excess juices. Pour the juices over the chicken, then repeat and set the juices aside for use in soups.
- 8Flip the loaf pan onto a cutting board and cut the chicken into thin slices or strips.
- 9Serve as desired.
Ingredients
- 2.5 lbs boneless chicken thighs
- 1 medium yellow onion
- 1 large lemon
- 3 tbsp tomato paste
- 2 tbsp plain or greek yogurt
- 3 pinches salt
- 4 pinches fresh cracked pepper
- 1.5 tbsp thyme
- 1.5 tbsp garlic powder
- 1 tbsp urfa pepper (or Aleppo pepper or any other chili flakes)
Equipment
large bowlfood processorloaf panglass jarcutting board
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