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 of salt, fresh cracked pepper, 1.5 tbsp thyme, 1.5 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. Let the marinated chicken come to room temperature (about 30 mins).
- 7Pack the chicken tightly into a loaf pan and bake for 50 mins.
- 8Remove from oven, tilt the pan to remove excess juices, and pour juices over the chicken. Set aside juices for soups.
- 9Flip the loaf pan onto a cutting board and cut the chicken into thin slices or strips.
- 10Serve 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 pancutting boardknife
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