Serves 4
Ingredients:
Marinade:
½ cup plain Greek yogurt
4 tablespoons Frantoio Extra Virgin Olive Oil
1 tablespoon lemon juice
4 garlic cloves, peeled
½ cup yellow onion, peeled and chopped
½ cup fresh cilantro leaves
½ cup red bell pepper, chopped
1 teaspoon Moroccan Seasoning Blend (Ras El Hanout)
1 teaspoon Ghost Pepper Sea Salt
1 teaspoon ground cumin
4 bone-in chicken thighs
1 can (14.5 ounces) stewed tomatoes
1 cup red onion, peeled and sliced
1 cup canned chickpeas, drained and rinsed
½ cup kalamata olives, pitted
Fresh parsley, for garnish
Long grain white rice or basmati rice, for serving
Instructions
Place the yogurt, Frantoio Extra Virgin Olive Oil, lemon juice, garlic, onion, cilantro, bell pepper, Moroccan Seasoning Blend, salt, and cumin in a food processor bowl. Blend until smooth and transfer the marinade to a sealable container. Add the chicken thighs to the container, coat them completely with the marinade, and refrigerate overnight.
After marinating, preheat the oven to 400°F. Place stewed tomatoes, red onion, chickpeas, olives, and chicken on a large baking sheet or casserole dish, spreading out the ingredients evenly. Bake for 45 minutes or until the chicken is cooked through.
Once cooked, remove from the oven and garnish with fresh parsley. Serve with rice on the side.
