Directions
- 1Trim excess fat from 2.5 lbs of boneless chicken thighs and add them to a large bowl.
- 2Process 1 medium yellow onion in a food processor and add it to the chicken.
- 3Add the juice of 1 lemon, 2 heaping tbsp tomato paste, and 2 heaping tbsp greek yogurt to the chicken.
- 4Season with 3-4 pinches of salt, fresh cracked pepper, 1 tbsp thyme, 1 tbsp garlic powder, and 1 tbsp urfa pepper (or substitute).
- 5Mix well and marinate for 2-6 hours, or preferably overnight.
- 6Preheat oven to 425F (220C). Remove chicken from fridge, let it reach room temperature (about 30 mins).
- 7Pack the marinated chicken tightly into a loaf pan and bake for 50 mins at 425F.
- 8Remove from oven and let it cool for a while. Tilt the pan to remove excess juices and pour juices over the chicken, repeat.
- 9Flip the chicken onto a cutting board and slice it into strips.
- 10Serve as desired.
Ingredients
- 2.5 lbs boneless chicken thighs
- 1 medium yellow onion
- 1 lemon
- 2 heaping tbsp tomato paste
- 2 heaping tbsp greek yogurt
- 3 pinches salt
- 4 pinches fresh cracked pepper
- 1 tbsp thyme
- 1 tbsp garlic powder
- 1 tbsp urfa pepper (or Aleppo pepper or any other chili flakes)
Equipment
large bowlfood processorloaf panoven
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