Sun-Dried Tomato Chicken WITH PISTACHIOS & ARTICHOKES

• 분량: 4-6
• 활동 시간: 3 hrs
• 총 시간: 3 hrs 40 min

재료

1 cup artichokes marinated in olive oil

12 to 14 sun-dried tomato halves in olive oil, plus the oil

¾ cup toasted pistachios, plus extra for garnish

2 or 3 garlic cloves

5 to 6 tablespoons freshly squeezed lemon juice

1½ tablespoons white wine vinegar

4 to 5 fresh basil leaves, plus extra for garnish

Salt and freshly ground black pepper

2 pounds bone-in, skin-on chicken thighs

2 tablespoons olive oil

1 tablespoon smoked paprika

1 teaspoon baking powder

Crushed red pepper flakes, for garnish

방향

1. In a food processor, combine the artichokes, sun-dried tomatoes, 2 to 3 tablespoons of the olive oil from the sundried tomatoes, pistachios, garlic, lemon juice, white wine vinegar, basil, and a couple of pinches of salt and pepper to taste. Blend well, but keep a slight chunkiness. Set aside.

2. Coat the chicken thighs with the olive oil and season with smoked paprika, baking powder, and salt and pepper. Massage well, ensuring that all the chicken is coated. Let sit for 30 minutes to 2 hours in the refrigerator for optimal flavor. Bring it back to room temperature before cooking.

3. Preheat the oven to 425°F.

4. Place the seasoned chicken thighs into a cast-iron pan. Top each chicken thigh with a big spoonful of the artichoke and sun-dried tomato mixture, spreading it as thin or thick as you'd like.

5. Bake for 35 to 40 minutes.

6. Remove from the oven. Roughly chop the reserved pistachios. Garnish with the pistachios, fresh basil, and red pepper flakes and serve.