This is a small plate just for a picture, I ate mine before I remembered to take a pic! The recipe is from The Mediterranean Cookbook (I can link it in comments). I personally add garlic and onion powder to the seasoning blend and seasoned more liberally than the recipe. I used boneless, skinless thighs as that’s what I had. I plated it with hummus, and used store bought (Trader Joe’s) tabbouleh. I hope to get to the point of making my own hummus and tabbouleh regularly, but having those ready to eat made a super easy and delicious dinner!
Recipe:
4 bone in chicken thighs
2tsp Ground Fennel
2tsp paprika
2tsp cumin
1 cup cherry tomatoes
1 shallot, sliced
2 cloves garlic, crushed.
Salt and pepper to taste.
1/2 cup white wine.
Season chicken with fennel, paprika, cumin, salt and pepper. Sear in heated oil in oven safe skillet. Then place in oven at 450° for 16 minutes. Halfway through baking time, add tomatoes, garlic and onion to skillet. Remove from oven, and remove chicken from skillet. Add 1/2 cup white wine to skillet, and heat over medium high heat cooking the alcohol off. Transfer the shallot, tomato, wine, and garlic mixture to a blender or food processor and blend sauce to a nice consistency. Serve chicken and sauce with tabbouleh.
by okreddituwin