VanBuren Recipes

Skillet Chicken Thighs with Cherry Tomato Sauce and Za’atar

Name: Skillet Chicken Thighs with Cherry Tomato Sauce and Za’atar
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 teaspoons za’atar, (divided); 1 teaspoon sweet Spanish paprika; 1 teaspoon garlic powder; 1/2 teaspoon red pepper flakes; 6 boneless, skinless chicken thighs; Kosher salt and black pepper; Extra virgin olive oil; 1 medium yellow onion, (halved and thinly sliced); 2 medium garlic cloves, (thinly sliced); 3 cups fresh cherry tomatoes; 1 large lemon, (zested and juiced); 1/4 cup chopped fresh parsley, (for garnish)

4 servings

servings

5 minutes

active time

25 minutes

total time

Start Cooking

Ingredients

2 teaspoons za’atar, (divided)

1 teaspoon sweet Spanish paprika

1 teaspoon garlic powder

1/2 teaspoon red pepper flakes

6 boneless, skinless chicken thighs

Kosher salt and black pepper

Extra virgin olive oil

1 medium yellow onion, (halved and thinly sliced)

2 medium garlic cloves, (thinly sliced)

3 cups fresh cherry tomatoes

1 large lemon, (zested and juiced)

1/4 cup chopped fresh parsley, (for garnish)

Directions

Make the seasoning for the chicken. In a small bowl, mix 1 teaspoon za’atar (reserving the remaining teaspoon for later) with the sweet paprika, garlic powder, and red pepper flakes.

Season the chicken. Pat the chicken dry and season well with the seasoning mix and a good dash of kosher salt and black pepper (about ½ to ¾ teaspoon each).

Sauté the aromatics. In a large non-stick or cast iron skillet with a lid, heat about 2 tablespoons of extra virgin olive oil over medium high heat until shimmering. Add the onion and a pinch of kosher salt and cook for about 4 minutes, tossing occasionally, then add the garlic and cook for another 30 seconds or so.

Sear the chicken. Scoot the onions out to the side of the pan to create an opening for the chicken.. Now, add the chicken and cook on one side undisturbed for about 4 to 5 minutes or until golden brown, then, using a pair of tongs, turn the chicken over.

Cook the cherry tomato sauce. Add the cherry tomatoes, lemon juice, the remainder of the za’atar, and another pinch of kosher salt and black pepper. Cover and cook for about 5 to 10 minutes or until the cherry tomatoes have fully collapsed into a sauce. You can help them along by gently crushing them with the back of a spoon. Taste and adjust seasoning to your liking.

Finish and serve. Remove the skillet from the heat. Drizzle with a little more extra virgin olive oil, then sprinkle with lemon zest and 1/4 cup chopped fresh parsley. Serve warm with crusty bread, rice, or couscous.

Nutrition

Serving Size

Calories

250.2 kcal

Total Fat

7.4 g

Saturated Fat

1.8 g

Unsaturated Fat

4.2 g

Trans Fat

0.03 g

Cholesterol

161 mg

Sodium

317.7 mg

Total Carbohydrate

11.6 g

Dietary Fiber

2.7 g

Total Sugars

4.8 g

Protein

34.8 g