Stuffed Chicken Thighs with Potatoes
Ingredients
- 1 onion, quartered
- 4 garlic cloves
- 1 teaspoon chopped ginger
- 1/2 bunch parsley
- 1/2 bunch cilantro
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 2 tablespoons tomato paste
- 1/4 cup lemon juice
- 12 chicken thighs
- 4 large potatoes
- 4 tablespoons olive oil
Preparation
Set the oven rack in the oven, preheat to 180°C, and prepare a baking dish.
Peel the potatoes and cut them into thick fingers.
In a food processor, combine onion, garlic, ginger, parsley, cilantro, tomato paste, lemon juice, salt, black pepper, paprika, turmeric, cumin, and olive oil and blend until smooth to make a marinade.
For each chicken thigh, loosen the skin slightly, make some cuts with a knife, stuff the cavity or cuts with the marinade, and cover with the skin as much as possible.
Add some of the marinade to the potatoes and toss to coat.
Spread the potatoes in the baking dish, place the chicken on top, add a little water to the remaining marinade, pour over the chicken, cover the dish, and bake in the oven for 30 minutes or more until the chicken is cooked.
