Directions
- 1Trim excess fat from 2.5 lbs boneless chicken thighs and place in a large bowl.
- 2Season chicken with salt, pepper, 1 tbsp paprika, 1 tbsp Aleppo pepper, 1 tbsp garlic powder, 0.5 tbsp chipotle powder, 0.5 tsp coriander, and 0.25 tsp cayenne pepper.
- 3Add 2 tbsp fresh cilantro, 1 tbsp olive oil, 2 tbsp yogurt, and the juice of 1 large lime to the bowl.
- 4Mix well, then thinly slice 0.5 large red onion and mix it into the chicken.
- 5Let marinate for 2-4 hours (optional), then remove chicken from the fridge and let it come to room temperature for about 30 mins.
- 6Preheat oven to 425F (220C). Pack marinated chicken tightly into a loaf pan.
- 7Bake for 50-55 minutes at 425F (220C).
- 8Remove from oven, pour out excess juices (optional, use as broth or soup base).
- 9Flip pan onto cutting board and cut chicken into desired shape (strips, cubes etc).
- 10Serve as desired.
Ingredients
- 2.5 lbs boneless chicken thighs
- 0 salt
- 0 pepper
- 1 tbsp paprika
- 1 tbsp Aleppo pepper or chili flakes
- 1 tbsp garlic powder
- 0.5 tbsp chipotle powder
- 0.5 tsp coriander
- 0.25 tsp cayenne pepper
- 2 tbsp fresh cilantro
- 1 tbsp olive oil
- 2 tbsp yogurt
- 1 lime
- 0.5 red onion
Equipment
large bowlloaf panknifeoven
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