Ingredients
- 2 pounds boneless skinless chicken thighs
- FOR THE MARINADE
- 1 teaspoon fresh ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon oil (olive oil)
- 1 medium yellow onion, peeled and finely chopped
- 1 1/2 teaspoons paprika
- 1/2 teaspoon cayenne pepper
- 6 garlic cloves, peeled and minced
- 3 tablespoons lemon juice
- 4 tablespoons parsley, minced
- 1/2 cup white wine
- 2 tablespoons fresh parsley, chopped ( for garnish)
- 1 lemon, sliced (for garnish)
- Green olives, sliced ( for garnish)
How to Make
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Step 1: Coat a 9 x 13-inch roasting pan with nonstick cooking spray. (Use a metal pan or Pyrex glass that can go from refrigerator to oven)
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Step 2: Combine all the ingredients for the marinade (pepper through white wine) and mix thoroughly.
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Step 3: Place 1/3 of the marinade in prepared roasting pan. Add the chicken on top of the marinade then cover with the remaining marinade mixture.
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Step 4: Cover and allow to marinate for at least 60 minutes (all day in the refrigerator is better).
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Step 5: Preheat oven to 350°F.
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Step 6: Uncover the pan and transfer to oven.
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Step 7: Bake 45 minutes, turning occasionally to brown the chicken all over.
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Step 8: Transfer the chicken pieces to a serving plate. Garnish with parsley lemon slices and green olives.
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Step 9: Serve with hot, cooked rice or cooked couscous.
We hope you enjoy this recipe!
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