Middle Eastern Herb and Garlic Chicken Thighs

Middle Eastern herb and garlic chicken thighs is one of those recipes you stumble across every so often that delivers and you readily add it to your quick and very tasty mid-week chicken dinner repertoire. It’s a winner!

Garlic, parsley, mint, thyme and oregano perfume the chicken along with lemon zest and juice mingled with extra virgin olive oil to make a delicious jus. Serve with thick Greek yogurt that’s mixed with garlic and lemon zest and a good wedge of lemon on the side. Delicious!

Sumac

Sumac is a Middle Eastern spice from the sumac bush that produces deep, red berries which are dried and ground to a powder. It has a tangy, lemony flavour, less tart than fresh lemon juice. It is becoming widely available in large supermarkets. Omit it from this recipe if you can’t find it and you’ll still have a delicious chicken dish.

Chicken thighs

We much prefer chicken thighs skin on, and bone in. The meat is moist, tender and full of flavour.

Check out some more winning chicken thigh recipes

click on the link for the recipe…..thai smoked chicken and papaya salad

click on the link for the recipe…..chicken shawarma

click on the link for the recipe…..stir fried chicken with sweet potato thai basil and kaffir lime

click on the link for the recipe…..moroccan chicken with preserved lemon

What’s your favourite chicken recipe?

We would love to hear from you in the comments below when you make these spicy and moist Middle Eastern herb and garlic chicken thighs.

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Yield: 6 pieces

Middle Eastern Herb and Garlic Chicken Thighs

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Middle Eastern herb and garlic chicken thighs can be marinated for 15 minutes to 24 hours if you're really planning ahead. You can prepare the chicken in the marinade and freeze ahead also.

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Ingredients

chicken

• 6 chicken thighs, bone in and skin on
• 6 fat cloves of garlic, grated on a microplane or minced
• juice and zest of 1 medium lemon
• 3 tablespoons extra virgin olive oil, more for serving
• 1 tablespoon fresh or dried thyme leaves
• 2 tablespoons italian parsley chopped
• 1 tablespoon fresh or dried oregano or marjoram
• 2 tablespoons fresh mint, chopped
• 1 1/2 teaspoon salt
• 1 teaspoon sumac - optional

optional

• freshly ground black pepper to taste
• 1 tablespoon sesame seeds, plus some more for garnish
• 1/2 to 1 teaspoon chilli flakes 

yogurt sauce

• 1 cup greek yogurt
• freshly ground black pepper to taste
• 1 garlic clove, minced
• zest and juice of 1 medium lemon - to taste

Instructions

chicken

• combine chicken thighs and all ingredients and mix to coat evenly with marinade
• cover and marinade  refrigerated from 15 minutes to 24 hours
• preheat oven, to 180 c (350 f)
• place chicken skin side up in a snug baking dish and pour any marinade over chicken
• place on middle shelf of oven
• cook for 20 minutes and remove chicken from oven, baste with juices, return to oven for a further 15-20 minutes
• chicken is cooked when skin is golden brown
• enjoy!

yogurt sauce

• combine all ingredients and mix well

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 435Total Fat 26gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 19gCholesterol 168mgSodium 842mgCarbohydrates 18gFiber 3gSugar 12gProtein 36g

Nutritional information provided here is only intended as a guide.

Caught in the act again.

LOVE HOW COOPS SITS WHILE WE GATHER EVIDENCE.