Directions
- 1Combine ghee, roasted red pepper paste, minced garlic, ground coriander, paprika, fresh thyme, parsley, and dill in a bowl. Add lemon juice, salt, and pepper. Mix well.
- 2Toss chicken thighs in the marinade, ensuring they are evenly coated.
- 3Add salt and pepper to the chicken thighs and let sit for at least 30 minutes.
- 4In a baking dish, add baby potatoes, drizzle with oil, and salt.
- 5Toss the potatoes to coat them evenly with oil and salt.
- 6Place the marinated chicken thighs skin-side down over the potatoes in the baking dish.
- 7Bake until chicken is cooked through and potatoes are tender.
- 8Make a quick salad with chopped cucumber, green onion, tomatoes, and fresh parsley. Dress it with olive oil, pomegranate molasses, lemon juice, and salt.
- 9Once the chicken and potatoes are cooked, add a drizzle of pomegranate molasses over the plated dish.
Ingredients
- 2 tbsp ghee
- 1 tbsp roasted red pepper paste
- 2 cloves minced garlic
- 1 tsp ground coriander
- 1 tsp paprika
- 2 sprigs fresh thyme
- 1 handful parsley
- 1 handful dill
- 1 tbsp lemon juice
- 0 salt
- 0 pepper
- 6 chicken thighs
- 1 lb baby potatoes
- 2 tbsp oil
- 1 cucumber
- 1 green onion
- 1 tomatoes
- 2 tbsp olive oil
- 2 tbsp pomegranate molasses
Equipment
bowlspoonknifemortar and pestlebaking dish
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