Directions
- 1Trim excess fat from 2.5 lbs of boneless chicken thighs and place them in a 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 Aleppo pepper).
- 5Mix well and marinate for 2-6 hours, or preferably overnight.
- 6Preheat oven to 425°F (220°C).
- 7Pack the marinated chicken tightly into a loaf pan.
- 8Bake for 50 minutes at 425°F (220°C).
- 9Remove from the oven, tilt to remove excess juices, and pour the juices over the chicken. Tilt again and set the juices aside.
- 10Flip the chicken onto a cutting board and cut into thin slices or strips.
- 11Serve as is, on a salad, or in a power bowl.
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
Equipment
loaf panfood processorknifebowl
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