This is my new favorite chef, Arasha Hashemi. He has introduced me to new flavors and spices, sumac, mint. Every recipe I have attempted are superb! This one is no exception. Seems like a lot of ingredients and it is. If you can make several recipes from one, in my book, a huge plus!
Ingredients:
- juice of 1 large lime
- 3 tablespoons tomato paste
- 2 tablespoon plain Greek yogurt
- 1 1/2 teaspoons thyme
- 1 1/2 teaspoon garlic powder
- 1 tablespoon red pepper flakes
- 1 onion, chopped in food processor
- pinch salt and pepper
- 2.5 pounds boneless, skinless chicken thighs
Directions:
Combine all the marinate ingredients in a large bowl. Add the chicken thighs and onion and toss to coat evenly. Allow to marinate in refrigerator 2-4 hours.
Grease a large metal loaf pan lightly. Pack in the chicken thighs into the loaf pan tightly.
Allow the thighs to set at room temperature 30 minutes before cooking.
Preheat oven to 425-degrees. Cook for 50 minutes.
Tilt pan to remove the accumulated juices. Save for later uses.
Cut chicken into strips.
Ingredients for Yogurt Sauce:
- 4 tablespoon plain Greek yogurt
- 2 tablespoons mayonnaise
- juice of 1 lime
- 1/2 teaspoon onion powder
- 1 teaspoon chipotle powder
- salt to taste
Ingredients for Corn Salsa:
- 2 cups corn (fresh or frozen)
- 1/2 red onion, diced
- 1 jalapeno, diced
- juice of 1 lime
- handful cilantro, chopped
Putting it all together:
I added first some fresh, shedded carrots to the bottom of a pasta bowl.
Second layer: cooked Lundberg Wild Rice Blend, about 1/2 cup.
Layer three: serving of heated Loaf Pan Chicken.
Layer four: Corn Salsa
Lately: Yogurt Sauce
YUM!
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