Spiced Chicken Thighs with Shakshuka Sauce

Spiced Chicken Thighs with Shakshuka Sauce

Elevating chicken thighs with a spicy tomato and sweet pepper sauce.

5 from 1 vote

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Keyword: Chicken, Tomatoes, Peppers, Spice

Course: Mains, Poultry

Cuisine: Mediterranean

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: Servings

Calories: 555kcal

Author: MJF

Cost: £15.00

Equipment

1 Cast Iron Skillet Preferable, but any frying pan can be used.

Ingredients

For the Chicken

2 Lb Chicken Thighs
2 Cloves Garlic Finely chopped
1 Tbsp. Coriander
1 tsp. Paprika
1 tsp. Cumin
½ tsp. Chili Powder
Salt & Pepper to Taste
1 Tbsp. Chopped Parsley

For the Shakshuka Sauce

3 Tbsp. Olive Oil
1 each Onion finely chopped
2 Cloves Garlic finely chopped
1 Tbsp. Tomato Paste
1 each Green Pepper
½ each Red Pepper Yellow Peppers may be used also for additional colour.
1 Tin Tomatoes 12 oz
1 tsp Cumin
1 tsp Coriander
½ tsp Cayenne Pepper adjust according to desired heat level.

Instructions

For the Chicken

Mix all of the ingredients thoroughly with the chicken and place in the refrigerator for at least 4 hour, preferably overnight.
Heat the cast iron skillet and saute the chicken thighs until nicelybrowned and cooked through, approximately 15 minutes.
Remove from the pan and set aside, keeping warm, while you make the sauce in the sammepan.

For the Shakshuka Sauce

Saute the onion and garlic in the olive oïl until transluscent.
Add the tomato paste and peppers and saute briefly.
Add the tomatoes, cumin and cayenne, salt, and pepper.
Add a little water if needed, to keep moist.
Cook for 2 minutes and make 4 indents in the sauce with a spoon.
Crack the eggs into the dents, cover, and gently cook until the eggs are cooked.

To Complete

When the sauce is cooked, arrange the chicken on top of the sauce in the pan and cover until heated through.
Remove the lid and finish with a light dusting of cumin and salt and pepper.
Sprinkle with the chopped parsley and serve with a starch such as couscous or rice.

Notes

This dish can be made in the manner of a stew, by sauteeing the chicken, quickly to brown, adding the sauce ingredients, and after initially cooking on the stove for 2 minutes, covering and finishing in the oven for 45 minutes at 180 °C / 356 °F.

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