This is a very simple and flavor packed meal that is perfect for a Paleo diet. It's packed with great flavors, herbs and mediterranean notes.
8 Chicken Thighs 2 pounds red potatoes cut in quarters 2 lemons (reserve juice of 1/2 of one) 1 pint cherry tomatoes 1 onion chopped 2 cups roasted san marzano diced tomatoes 1/2 cup sliced kalamata olives (more if you want) 1/2 cup roasted red peppers (more if you want) 1/4 cup sweet marsala 1/8 cup fig balsamic 1 tbsp diced garlic 1 tsp parsley 1 tsp basil 1 tsp coriander 1/2 tsp fennel salt 2 tbsp Za'atar spice blend 1 tbsp sea salt 1. Sear the chicken thighs for in a cast iron until golden brown (about 4 minutes each side). Season with the spice blend and reserve rest for step #3. 2. Combine potatoes, onion, olives, peppers, cherry tomatoes in a roasting pan. 3. Mix in spices, lemon juice and diced san marzanos with sauce. 4. Top with chicken, splash the marsala and balsamic over everything and roast at 400 degrees, covered for about 45 minutes to an hour so potatoes are fork tender. Seve with rice, risotto or lentils of choice! Save some juice from roasting pan to drizzle over the plate. NOTE: I combine all the dry spices in a mortar and pestle and grind together!
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AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
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