The main dish for the middle eastern theme meal is Pan Roasted Cilantro-Mint Marinated Chicken Thighs. The chicken is marinated in an assortment of spices which lend the middle eastern flavour to it.
This recipe starts off on the stove and finishes in the oven.
- 12 chicken thighs
- 2 inch piece fresh ginger
- 6 cloves of garlic
- 2 teaspoons salt
- 1 cup cilantro
- 1/2 cup chopped fresh mint leaves
- 1 cup plain yogurt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground white pepper
- 6 whole cloves
- 8 green cardamom pods, seeds removed
- 1 tablespoon coriander seeds
- 1 teaspoon cumin
- 10 tablespoons vegetable oil
- 2 cups of sliced yellow onion
- 1 teaspoon cayenne pepper
- 1/2 cup of sliced almonds (toasted) for garnishing – optional
Source: Jorge Viduenez
Prep time: 20 minutes; Cook time: 30 minutes; Yield 12 servings
|Measure the ginger, garlic, salt, cilantro, mint, yogurt, cinnamon, white pepper, cloves, cardamom seeds, coriander seeds and cumin into a bowl.
|Blend the marinating ingredients in a blender or use a hand held blender to blend to a smooth paste.
|Place the chicken in a large bowl. Pour the marinades over the chicken pieces and stir to coat well. Marinate for at least 2 hours in the refrigerator.
|Preheat the oven to 400F.Heat the oil in a large heavy skillet over medium heat. Add the sliced onions and cook, stirring until very soft and beginning to color. Add the cayenne pepper and stir.
|When the onions turns deep red, add the chicken along with the marinade. Cook, uncovered, stirring occasionally, for 12 to 15 minutes.
|Turn the chicken and cook in the oven until tender, 30 more minutes. If your skillet is not oven proof, transfer the chicken into a baking dish to cook in the oven.
Garnish with almonds and serve.