It's time for the Secret Recipe Club again!
We took a short break from the SRC to account for the hectic holidays, but now we're back on track! I was paired up with Kate from A Spoonful of Thyme this month. Isn't that a cool blog name? It may well have to do with the fact that I love the smell of thyme a lot. Like, a lot a lot. Other things I love include the following Spoonful of Thyme recipes:
Sausage & Sun-dried Tomato Sauce over Pasta - I have a jar of sun-dried tomatoes hanging out in my refrigerator and needed an excuse to use them up. This is the perfect recipe for such a situation! However, before I was able to make this, I found another recipe that made use of those sun-dried tomatoes. More to come on that in a future post!
Rosemary Potato Frittata - As much as I love the smell of thyme, I actually prefer the smell of rosemary. This is my favorite herb of all time. Also, who doesn't love a good frittata. Come on now.
Grilled Tomatillo Guacamole - I loved avocados before I even knew their real name. Seriously, in the Bahamas, we always called them pears. Sometimes they would be called avocado pears. I also developed a real love of tomatillos after my friend Matt showed me how to make the best tomatillo salsa of my life!
Pork Tinga with Red Potatoes, Avocado, and Queso Fresco - I didn't end up making this because it turns out it was a recipe that Kate made for the SRC already. However, it looks divine. I might be slightly obsessed with tinga.
I finally settled on making the Mediterranean Chicken with Tomatoes & Cannellini Beans. Except I hate all beans that aren't chickpeas or soy beans, sooooo....you guessed it! I used chickpeas instead of cannellini beans. To say this is a tasty dish is an understatement. I bumped up the spices because I just can't stop myself. The chicken thighs came out juicy and tender and seasoned to the max. Thank you so much for this recipe Kate. I will be making this again!
Mediterranean Chicken with Tomatoes & Chickpeas
adapted from A Spoonful of Thyme
- 1/3 cup extra-virgin olive oil + 1 tablespoon extra-virgin olive oil
- 4 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1 teaspoon hot sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon smoked salt (you can use regular kosher salt if you don't have this)
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 4-6 skinless, boneless chicken thighs
- 1 medium lemon, thinly sliced
- 2 15-ounce cans chickpeas, rinsed and drained
- 2 pints grape tomatoes
- 1/2 cup plain Greek yogurt
1) Preheat the oven to 450° F.
2) In a small bowl, combine 1/3 cup olive oil and the next 11 ingredients (up to the black pepper).
3) Use your hands to rub 2 teaspoons each of the marinade over each piece of chicken. Set aside the remainder of the marinade.
4) Drizzle 1 tablespoon of olive oil in a large saucepan. Add the chicken in batches. Saute for several minutes on each side until they are golden brown. Place the seared chicken in a large baking dish.
5) In a large bowl, toss together the chickpeas, tomatoes and lemon slices. Drizzle the remainder of the marinade over this mixture and gently stir to mix the ingredients.
6) Arrange the chickpeas and tomato mixture around the chicken in the baking pan. Try not to let it cover the chicken. Sprinkle the entire dish lightly with salt and pepper.
7) Place the pan in the oven and bake for about 30 minutes. It may take more or less time depending upon the size of your chicken thighs and how much more they cooked during the searing process earlier.
8) Serve warm, with Greek yogurt dolloped on top.