Baked Stuffed Chicken Thighs with Potatoes
Ingredients
- 6 tomatoes
- 1 tablespoon vinegar
- 4 cloves garlic
- 2 green hot peppers
- 1/2 cup olive oil
- 2 tablespoons sumac
- 2 tablespoons salt
- 1 tablespoon oregano
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon cardamom
- 2 bay leaves, crushed
- 2 medium onions, wedges
- 1 medium bell pepper, slices
- 4 cloves garlic, slices
- 6 chicken thighs
- 6 medium potatoes, slices
Preparation
In a blender jug, place the tomatoes, vinegar, garlic, and pepper, blend until smooth sauce, set aside
In a bowl, place all the spices
Add the onion, bell pepper, and garlic, mix well, add half the oil and about half a cup of the sauce
Remove the skin from the top of the thigh, fill the cavity with the onion mixture
Add the remaining onion mixture to the potatoes and mix well
In a baking tray, place the potatoes then arrange the stuffed chicken thighs on top
Pour the remaining sauce over the chicken, drizzle the remaining oil
Cover the chicken with parchment paper, then cover the tray
Bake on medium heat for an hour until potatoes and chicken are cooked
Broil under the oven broiler for a few minutes to brown, then serve
Notes
This recipe is ideal for Ramadan meals
