Who Wants A Stuffed Baked Chicken Thigh?
Well I did, after finding this cool recipe for a dish that adds some exotic mediterranean flavors to a chicken thigh!
First and foremost, thanks to “The Mediterranean Dish” website for the recipe – see it there and check out their other great recipes as well!
Let’s get cooking – here is the recipe:
Here are the easy directions:
Pat 8 chicken thighs dry. When you season, make sure to apply kosher salt on both sides of the chicken pieces and also underneath the skin. Because many of us do not eat the skin, it is important to apply the seasoning underneath the skin. Set the chicken aside for a little bit while you prepare the rub.
To make this wet rub, combine 5 tablespoons of tomato paste, ⅓ cup good extra virgin olive oil, and juice of 1 lemon.
Add 4 minced garlic cloves, and 1 teaspoon each dry oregano, smoked paprika, cumin, and black pepper. Mix well. The rub will be thick but spreadable.
Apply the rub all over the chicken pieces, making sure you get underneath the skins for best flavor. As you can see from the photo above, the skin looks “bruised”, because the rub is underneath it…I didn’t completely cover the top skin…here is a video of the entire process and results!
I put a base of tomato sauce underneath the chicken in a baking dish and arranged the chicken thighs on the bottom.
The recipe suggests you insert onion and tomato slices between the arranged chicken thighs (as the chicken cooks, the tomatoes and onions will release some juices, imparting even more flavor)!
Bake on the middle rack of a 425 degrees F heated-oven for about 40 minutes or until the chicken is fully cooked through.
I made some very garlicky mashed potatoes to go underneath the completed dish and it turned out very well:
I love trying recipes from other Chefs, like when I made these chicken tenders – thanks to Singer John Legend!
Yes, he made them for Kelly Clarkson so I made them as well!
Click here to see how I did!
It’s fun to just make an easy recipe, and not get too complicated:
That’s what I thought I was doing when I made these “Potato Chip Scrambled Eggs” – but guess what? It took two tries to get it right!
Click here to see the recipe and what went wrong:
Speaking of eggs, here are two different recipes that take full advantage of them:
Click here for an incredible baked egg recipe – and one involving poached eggs over spinach!
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Categories: Bite Eat Swallow, Bite! Eat! Repeat!, Chef memoirs, Cookbooks, Eat This!, Fine Dining, Food, Food Writing, Recipes, Wacky Food, World's Wildest Food
Bite! Eat! Repeat! 
these chicken breasts look very good and of course, the mashed potatoes….
Your chicken dish looks great and very much ‘my style’ – is it allowed to be said it is even super-healthy 🙂 ! Don’t know the site but shall certainly have a look – thanks ahead of time 🙂 !
Yes, healthy indeed!
I would eat that readily, John. Why ‘Kosher Salt’ though? Is it different to rock Sea Salt or Himalayan Pink Salt?
Best wishes, Pete.
no different Pete just what the recipe called for…to me salt is salt is salt and I love flaked salt and pink salt as well!
Thanks for clearing that up, John.