Serves 4
Directions
- 1Place chicken thighs in a bowl, drizzle with olive oil, salt, and pepper.
- 2Blend fresh basil, garlic cloves, lemon juice, tomato paste, Dijon mustard, salt & pepper in a food processor.
- 3Toss the chicken in the marinade and let sit for 1–6 hours.
- 4Preheat the oven to 425°F, spray a cast iron pan with avocado oil, add chicken and diced red onion.
- 5Roast for 35–39 mins.
- 6Make a salad with red onion, cucumbers, green pepper, parsley, feta, olive oil, lemon juice, sumac, salt & pepper.
- 7Cook your favorite rice
- 8Plate it up with rice, roasted chicken, salad, and yogurt, and sprinkle with sumac.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tsp olive oil
- salt
- pepper
- 1 handful fresh basil
- 5 garlic cloves
- 1 lemon juice
- 2 tbsp tomato paste
- 1 tbsp Dijon mustard
- avocado oil
- red onion
- 0.5 red onion
- 2 Persian cucumbers
- 1 green pepper
- 3 tbsp parsley
- 1 oz feta
- 1 tbsp olive oil
- 0.5 lemon juice
- 1.5 tsp sumac
- Kaizen rice
- 2 tbsp thick yogurt
- sumac
Equipment
skilletfood processorcast iron pan
Tips
- Skinless chicken thighs can be used
- The skin can be removed after cooking
- Chicken should come to room temperature for 30 mins before roasting
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