An old reliable from NYT
- 2lb chicken thighs
Marinade:
- 2 lemons (or a couple teaspoons of vinegar)
- 1/2 cup olive oil (or less)
- 1 tsp salt
- 6 cloves of garlic or 2 TBsp of dried onion flakes
- 2 tsp black pepper
- 2 tsp paprika
- 2 tsp turmeric
- 2 tsp cumin
- pinch of cinnamon
- red pepper flakes or chili powder to taste
For cooking:
- 2 red onions quartered
Optional roasted vegetables:
- cauliflower
- eggplant
- more onion
- squash
White sauce:
- minced garlic marinated in lemon juice for a while
- yogurt
- mayo
- salt and pepper
Mix up marinade and add chicken, let sit for 12-24 hrs.
If cooking in oven – preheat to 425. (you can also cook on the grill)
add onions to chicken and toss. put chicken-onion mixture on a sheet pan and cook for 30-40 mins.
In meantime, if making roasted vegetables, cut veggies into large bite-sized pieces and toss in the remaining marinade from the chicken. you might need to add a bit more olive oil and spices if it looks bland, and definitely add more salt. put on a separate sheet pan and cook for 20-30 minutes until done.
After the chicken is cooked through, you can broil the pan of chicken and onions for a bit to get a little bit of char.
Serve with white sauce, sumac, flatbread, veggies, (cucumber) salad, rice (pilaf).