Baked Boneless Chicken Thighs With Baharat Recipes

ONE-POT BAHARAT CHICKEN AND RICE

Steps:

• First make the spice mix if you aren't able to buy it in a store. To make the whole spice mix: Grind the whole spices using a spice mill or coffee grinder. You'll likely need to do this in several batches.) Place freshly ground spices in a small bowl and stir in the paprika and nutmeg.
• To make the spice mix with pre-ground spices, mix all of the spices together in a small ball until thoroughly combined. Taadaa that's it!
• To make the chicken dinner, place a rack in the center of the oven and preheat oven to 375 degrees F.
• Season both sides of the chicken liberally with salt, pepper and smoked paprika. Place a large shallow skillet (with a tight fitting lid) over medium-high heat with the olive oil. Once hot, add in half of the chicken in a single layer. Cook until browned on both sides, about 3 to 4 minutes per side. The chicken doesn't have to be fully cooked, we're just looking to brown it at this point. It will continue to cook in the oven. Transfer the browned chicken to a plate and brown the rest.
• Once the all the chicken has browned, add the onion and garlic to the skillet and cook until softened, about 3 to 5 minutes. Season with salt and fresh cracked black pepper. Stir in the tomato paste and cook until deep red in color, about 1 minute. Add the spices and stir until fragrant. Add the rice and bay leaves and cook for another minute or so to develop the rice's flavor. Stir in the wine or beer and cook until almost evaporated completely, making sure to scrape up the browned bits on the bottom of the skillet. Stir in the chicken stock and bring up to a simmer. Nestle in the chicken and any juices that may have collected on the plate.
• Cover and transfer to the oven to bake for 25 minutes. Remove from the oven and allow to rest with the lid on for 10 minutes. Remove the lid, sprinkle with parsley and serve warm.

BAKED LEMON-BUTTER CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place 3 tablespoons butter in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 2 minutes. Smash garlic cloves with the side of a chef's knife and add garlic to the warm butter. Stir in lemon juice and onion powder. Set aside.
• Sprinkle both sides of chicken thighs with salt and pepper. Heat remaining 1 tablespoon butter in a medium-sized oven-safe skillet over medium-high heat. Brown chicken, skin-side down, for 3 to 4 minutes. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into skillet and remove from heat.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Brush skin every 10 minutes with pan juices.
• Remove skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with parsley.

GARLIC-BROWN SUGAR CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Season chicken thighs with salt and pepper.
• Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear until brown, 2 to 3 minutes per side. Remove chicken to a plate.
• Melt remaining butter in the skillet. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Remove from heat and stir in brown sugar, honey, oregano, thyme, and basil until well combined. Return chicken to the skillet.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

BAKED ITALIAN CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine ricotta cheese, Parmesan cheese, Italian seasoning, and salt in a small bowl and set aside.
• Season chicken thighs on both sides with garlic powder and salt.
• Heat olive oil in an oven-proof skillet over medium-high heat. Place chicken thighs, smooth-side down in pan and brown, 3 to 4 minutes. Flip thighs over and remove skillet from heat. Top each thigh with an equal amount of ricotta cheese mixture. Spoon marinara sauce over the ricotta cheese and around the chicken thighs.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and leave oven on.
• Top chicken with mozzarella cheese and return to the oven until cheese has melted, 2 to 3 minutes. Garnish with parsley and serve.