As the weather begins to turn and you start craving comforting dishes to warm the cockles of your heart, this saffron chicken recipe is guaranteed to satisfy the search for a hug in food form.

The flavors of this dish are a celebration and fusion of the flavors from both the Middle East and the Mediterranean. The combination of mascarpone cheese, saffron, Dijon mustard, thyme, garlic, white wine and lemon make a flavorsome sauce that is surprisingly light yet deeply comforting. 

The addition of the cilantro dressing, a simplified version of herbaceous Mediterranean condiments like Zhoug and Chermoula, adds a freshness to the dish with a citrus zing to elevate and complement the rest of the flavors in each mouthful.

What is in Saffron Chicken? 

Extraordinary flavors are created from a combination of the ingredients below!

• Extra virgin olive oil: Used for both cooking the chicken thighs and vegetables in this dish and also for the cilantro dressing. Use a good quality extra virgin variety to ensure maximum flavor and health benefits.
  • READ MORE: Cooking with Olive Oil: Everything You Need to Know!
  • TRY IT: Try our curated selection of the finest Mediterranean olive oils at our shop. 
• Chicken thighs: Stay nicely juicy without drying out. 
• White wine: Enhances the more nuanced flavors of the dish, particularly the vegetables.
• Vegetable or chicken broth: If you’re not using a low-sodium variety, remember to ease off the salt when seasoning your dish. 
• Vegetables: Leeks, rainbow carrots, and potatoes provide an aromatic and hearty base.
• Garlic and thyme: These aromatics are used to enhance the flavor. You can either use fresh or dried thyme leaves.
• Mascarpone: An Italian soft cream cheese found in most supermarkets. It is typically made with pasteurized cow’s milk and has a silky quality.
• Dijon mustard: This peppery French mustard has a sharp and complex flavor compared to American-style yellow mustard, but a milder taste compared to the spicy English mustard. It also tends to be slightly brown in color instead of yellow.
• Saffron: Used to enhance the color and add floral and musky notes to the mascarpone sauce.
  • LEARN MORE: What is Saffron? An Essential Guide
  • TRY IT: Find Moroccan Saffron at our spice shop.
• Honey: Balances the lemon in the cilantro dressing.
• Fresh lemon: Adds acidity to both the mascarpone sauce and the cilantro dressing.
• Cilantro: Complements and balances the creamy saffron and mascarpone sauce.
• Green chili pepper adds a little heat to the cilantro dressing. Jalapeno chili works very well, but if you want it hotter and are braver than me, then go for a bird’s eye green chili.
• Salt and freshly ground pepper: Enhance the flavors.

Swaps and Substitutions

Here are the best substitutions for this saffron chicken recipe, depending on your diet, preferences, and what you have on-hand:

• Rainbow carrots: Standard orange carrots, halved and cut into 2-inch pieces. 
• Baby potatoes and baby leeks: Use standard-size vegetables, chopped into smaller pieces.
• Chicken thighs: If you’d like to use another cut of chicken, adjust the cook times as they tend to cook more quickly than chicken thighs.
• White wine: Substitute with more broth if you avoid alcohol, and perhaps an extra squeeze of lemon to taste.
• Cilantro: Parsley.
• Green chili pepper: Leave it out if you don’t like spice entirely, or remove the seeds for a milder option.
• Mascarpone:  You can swap for low-fat cream cheese, however it will be slightly tangy.

How to Make Creamy Saffron Chicken

To make this creamy saffron chicken recipe, start with an aromatic sauce for the chicken, then allow the chicken thighs to gently braise until juicy and flavorful. Here are the steps:

Get Ready

• Bloom the saffron. In a spice grinder or mortar and pestle, grind enough saffron to yield 1/4 teaspoon (or use 1/4 teaspoon ground saffron). Add to a small bowl and mix with 2 tablespoons of water. Set aside to bloom.
• Get your veggies and aromatics prepped. Halve one pound of baby potatoes. Trim and halve 14 ounces rainbow carrots lengthwise. Mince 4 garlic cloves. Trim the dark green ends off of 5 baby leeks or 2 full-sized leeks. Slice the light green and white parts. 

Make the Aromatic Braising Sauce

• Season and sear the chicken: Season 6 skin on, bone-in chicken thighs all over with salt and pepper. Place a large oven-safe casserole pan with a lid on medium-high heat and add the olive oil. Once the oil glistens, sear the chicken skin-side down, for approximately 5 minutes. The skin will release from the pan and become a little golden and crispy. Flip and sear on the other side for approximately 2 minutes, then transfer to a plate and set aside, leaving any oil in the pan.
• Cook the vegetables with the aromatics: Add the potatoes and carrots to the pan and cook, stirring frequently, until the carrots have softened slightly, approximately 5 minutes. Stir in 1 teaspoon fresh or dried thyme leaves and the garlic. Cook for a further 5 minutes, then add the leeks. Stir until they soften, approximately 2 minutes. 
• Make the sauce: Stir in 1/2 cup white wine, 2 teaspoons Dijon mustard, 2 cups vegetable or chicken broth, and the bloomed saffron water. Bring the sauce to a boil, stirring occasionally. When the sauce boils, lower the heat to bring the mixture to a simmer. Stir in 1/3 cup mascarpone, followed by the juice of 1/2 lemon. Taste the sauce and adjust lemon, salt, and pepper to your liking. 

Braise the Saffron Chicken

• Add the chicken thighs and braise: Nestle the chicken thighs into the simmering sauce so they’re half submerged with the skin exposed. Place a lid on the dish and simmer for 45 minutes. Meanwhile, preheat your oven to 400°F.
• Finish the chicken in the oven. After you have simmered the vegetables and chicken thighs for 45 minutes, remove the lid and put the casserole dish on the center shelf of the hot oven. Roast for 20 minutes, or until the chicken is crispy.

Dress and Serve

• While the chicken bakes, make the cilantro dressing: To a food processor, add 1 tightly packed cup of cilantro leaves and tender stems, 1/2 green chili pepper, 3 tablespoons olive oil, honey and lemon juice, and a pinch of salt and pepper. Pulse until you’ve made a finely chopped dressing. Taste and adjust the seasoning, adding more lemon and/or honey to taste. 
• Finish and serve: When the chicken is cooked through and tender, remove the casserole pan from the oven and spoon the cilantro dressing over the chicken thighs. Serve.

What to Serve with Saffron Chicken

This dish is a complete meal as it has meat, vegetables, and potatoes cooked in a rich and creamy saffron sauce. However, should you want a little extra, serving this dish with a side like Pita Bread or Roasted Garlic Focaccia to mop up the extra sauce.

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Saffron Chicken

This dish is a complete meal as it has meat, vegetables and potatoes cooked in a rich and creamy saffron sauce. However, should you want a little extra, serving this dish with a side like Pita Bread or Roasted Garlic Focaccia to mop up the extra sauce.

Course Entree

Cuisine Mediterranean/Middle Eastern

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 6

Calories 585.5kcal

Author Mersedeh Prewer

Ingredients

• 1 pinch saffron threads (or 1/4 teaspoon ground saffron)
• 6 skin on, bone in chicken thighs
• Kosher salt
• Black pepper
• 2 tablespoons extra virgin olive oil
• 1 pound baby potatoes, halved
• 14 ounces rainbow carrots, trimmed halved lengthwise
• 1 teaspoon fresh or dried thyme
• 4 garlic cloves, minced
• 5 baby leeks (or 2 full-sized leeks), trimmed and sliced (about 1 1/2 cups)
• 1/2 cup white wine
• 2 teaspoons Dijon mustard
• 2 cups vegetable or chicken broth
• 1/3 cup mascarpone
• 1/2 lemon, juiced

For the Lemony Cilantro Dressing

• 1 tightly packed cup cilantro leaves and tender stems
• 1/2 green chili pepper (such as a jalapeno)
• 3 tablespoons extra virgin olive oil
• 1/4 teaspoon honey
• 1/2 lemon, juiced
• Kosher salt
• Black pepper

Instructions

• Bloom the saffron. In a spice grinder or mortar and pestle, grind enough saffron to yield 1/4 teaspoon (or use 1/4 teaspoon ground saffron). Add to a small bowl and mix with 2 tablespoons of water. Set aside to bloom.
• Season and sear the chicken: Season the chicken thighs all over with salt and pepper. Place a large oven-safe casserole pan with a lid on medium-high heat and add the olive oil. Once the oil glistens, sear the chicken skin-side down, for approximately 5 minutes. The skin will release from the pan and become a little golden and crispy. Flip and sear on the other side for approximately 2 minutes, then transfer to a plate and set aside, leaving any oil in the pan.
• Cook the vegetables with the aromatics: Add the potatoes and carrots to the pan and cook, stirring frequently, until the carrots have softened slightly, approximately 5 minutes. Stir in the thyme and garlic, cook for a further 5 minutes. Add the leeks and stir into the mixture until they soften, approximately 2 minutes.
• Make the sauce: Add the white wine to the pan and stir into the vegetable mixture, then stir in the Dijon mustard. Add the broth and bloomed saffron water and bring the sauce to the boil, stirring occasionally. When the sauce boils, lower the heat to bring the mixture to a simmer. Stir in the mascarpone, followed by the lemon juice. Taste the sauce and adjust lemon, salt, and pepper to your liking.
• Add the chicken thighs and braise: Nestle the chicken thighs into the simmering sauce so they’re half submerged with the skin exposed. Place a lid on the dish and simmer for 45 minutes. Meanwhile, preheat your oven to 400°F.
• Finish the chicken in the oven. After you have simmered the vegetables and chicken thighs for 45 minutes, remove the lid and put the casserole dish on the center shelf of the hot oven. Roast for 20 minutes, or until the chicken is crispy.
• Meanwhile, make the cilantro dressing: To a food processor, add the cilantro, green chili, olive oil, honey, lemon juice, and a pinch of salt and pepper. Pulse until you’ve made a finely chopped dressing. Taste the dressing and adjust seasoning, adding more lemon and/or honey to taste.
• Finish and serve: When the chicken is cooked through and tender, remove the casserole pan from the oven and spoon the cilantro dressing over the chicken thighs. Serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, honey, and saffron used in this recipe.
• Leftovers: Store leftovers in a tight-lid glass container in the fridge for about 3 days. Reheat either in a microwave or in a medium oven (325F).
• The mascarpone adds richness. To increase the richness, use a 1/2 cup of mascarpone instead of 1/3 cup. To lighten the dish, swap in whole milk ricotta (though the texture will be grainy and not quite creamy) or try a 1/3 less fat cream cheese. 

Nutrition

Calories: 585.5kcal | Carbohydrates: 22.3g | Protein: 26.9g | Fat: 41.6g | Saturated Fat: 11.6g | Polyunsaturated Fat: 6.3g | Monounsaturated Fat: 18.5g | Trans Fat: 0.1g | Cholesterol: 154.1mg | Sodium: 200.5mg | Potassium: 844mg | Fiber: 4.1g | Sugar: 4.6g | Vitamin A: 11352.5IU | Vitamin C: 19.3mg | Calcium: 63.1mg | Iron: 1.9mg

Try Our All Natural Saffron!

Exquisite Saffron from the high altitudes of Morocco’s Atlas Mountains

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Skip the sugary store-bought jam and make this Apricot Chicken with a Persian-style twist! I developed this recipe to incorporate all the wonderful flavors from the Middle East without needing to slow cook the meat for hours. The bone-in chicken legs roast on a bed of homemade apricot sauce infused with a perfect blend of aromatics until juicy and delicious. 

Despite apricots being available for a short period in the summer season, you can cook this recipe year-round. Like the Turkish dessert Kuru Kayısı Tatlısı, I take advantage of dried apricots’ concentrated flavor, rehydrating them until plump. They are then stewed with a vibrant blend of warming spices like cinnamon, turmeric, coriander, cumin, and just a touch of honey. 

Adding saffron lifts the flavor, adding a distinctly floral, musky note synonymous with Persian cuisine. The result is a rich, sticky, sweet, and sour flavorsome sauce that may call to mind the famous Persian Pomegranate and Walnut Chicken Stew known as Fesenjan. Make for a weekday or weekend dinner with rice, couscous or potatoes to mop up the delicious sauce.

What is in a Persian-Style Apricot Chicken Recipe? 

If you’ve been cooking the Mediterranean way, you may have most of these ingredients in your pantry. If not, you can source most of them at your local supermarket or our online shop.

• Extra virgin olive oil: Used to fry the chicken and to make the apricot sauce. Any high-quality extra virgin variety will work well.
• Chicken legs: Skin-on, bone-in, chicken legs turn golden and stay juicy. (See Swaps and Substitutions below for other options.) 
• Dried apricots: By using dried apricots, this is a dish for all seasons. 
• Onion, garlic, and ginger: These fresh aromatics enhance the sweet, savory, and mildly spicy flavor.
• Red chili: Add a little heat for depth.
• Turmeric, coriander, cumin, and cinnamon: Add earthy, floral, woody and peppery notes.
• Saffron: Enhances the color and adds the floral and musky notes common to Persian stews.
  • READ MORE: What is Saffron? An Essential Guide
  • TRY IT: Find authentic Moroccan saffron at our spice shop.
• Honey: Balances the tart notes of the apricots.
• Fresh lemon: Balances the sweetness.
• Salt and freshly ground pepper: Enhances the flavors.
• Mint and parsley: Used as a garnish for color and freshness.

Swaps and Substitutions

Here are the ways you can make this Apricot Chicken recipe to accommodate what you have on hand: 

• Apricots: Use the canned variety. Instead of water, use the liquid the apricots are canned in and reduce the honey in the recipe, as the tinned apricots and their juices are likely to be sweet enough.
• Chicken: Use chicken thighs or drumsticks instead of whole legs. Boneless, skinless will work, just check on them sooner as they tend to cook more quickly. 
• Lemon: Lime.
• Dried red chili: Pinch of chili flakes, Aleppo pepper, or Urfa biber. Or leave this out if you don’t like spicy food. 

How to Make Skillet Apricot Chicken

Though most apricot chicken recipes call for super sweet store-bought apricot jam, the added step of making your own apricot sauce is well worth the minimal amount of effort. Perfuming it with a rich blend of Persian-style seasonings makes this simple dish totally irresistible. Here are the steps:

Prep the Apricots, Saffron, and Chicken

• Plump the dried apricots: Soak 1/2 cup of the dried apricots in 2 cups of hot (but not boiling) water until plump, 10 to 15 minutes. Blend the apricots and 2 cups of water until smooth. Set aside until ready to use.
• Bloom the saffron. Mix 1/8 teaspoon ground saffron with 3 tablespoons water. Set aside to “bloom,” infusing the water with the saffron’s aroma and flavor. 
• Season the chicken: Place a rack in the middle of the oven and preheat to 400°F. In a small bowl, combine 1 teaspoon ground cinnamon with 1/2 teaspoon each turmeric, coriander, and cumin. Season the chicken all over with salt and pepper, then dust with half of the spice blend.

Sear the Chicken and Make the Apricot Sauce

• Blend the apricots: Blend the apricots and the water until smooth. Set aside.
• Sear the chicken: Place a large 12-inch non-stick skillet over medium-high heat and add 3 tablespoons of olive oil. Once the oil glistens, add the chicken and cook for 2 minutes on each side. Remove the chicken from the pan and set aside while you make the sauce.
• Make the apricot sauce: Add 1 finely diced onion to the skillet and cook until golden, approximately 10 minutes. Stir in 4 minced garlic cloves, 1 finely grated thumb-size piece of ginger, and 1 finely diced red chili. 
• Season: Stir in the remaining spice blend. Stir in 1/2 cup of halved dried apricots and the blended apricot sauce. 
• Finish the apricot sauce. Juice in 1/2 a fresh lemon. Stir in 1 tablespoon honey, the bloomed saffron, and salt and pepper to taste. Reduce the sauce over medium heat for approximately 10 minutes. Lower the heat to avoid burning the sauce, if necessary. Taste and adjust the seasoning, adding more salt, honey, and/or lemon to taste.

Bake and Serve

• Bake: Place the chicken on top of the apricot sauce and spoon a little sauce on top. Place the pan into the oven to roast until the chicken is cooked through and the skin is crispy, between 30 and 45 minutes.
• Serve: Sprinkle over finely chopped fresh mint and parsley and serve.

What to Serve with Apricot Chicken

Serve skillet apricot chicken with a side of couscous. Alternatively, serve alongside rice, such as Saffron Rice or Persian Rice with Potato Tahdig, spooning plenty of juices over top. 

The sweet-tart apricot sauce also pairs well with potato dishes such as Roasted Garlic Mashed Potatoes or Batata Harra (Spicy Potatoes). A simple salad with a citrus dressing such as a Shirazi Salad will nicely balance the richness and complement the sweetness.

How to Store and Reheat Apricot Chicken

Store leftovers in a tight-lid glass container in the fridge for about 3 days. Reheat either in a microwave or in a medium oven. If reheating in an oven, cover the dish with aluminum foil so the chicken does not dry out.

More Persian Chicken Recipes

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Apricot Chicken

A chicken recipe you will have on repeat with a sumptuous sweet and sour apricot sauce flavored with a variety of Eastern Mediterranean spices. Serve with a side of rice, couscous or potatoes, spooning the juices over top.

Course Entree

Cuisine Persian

Diet Gluten Free, Low Lactose

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6

Calories 355.1kcal

Author Mersedeh Prewer

Ingredients

• 1 cup dried apricots (divided)
• 1 pinch saffron threads, ground (or 1/8 teaspoon ground saffron)
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 4 bone-in, skin-on whole chicken legs
• Kosher salt
• Black pepper
• 3 tablespoons extra virgin olive oil
• 1 yellow or white onion, finely diced
• 4 garlic cloves, minced
• 1 thumb-size piece of ginger, finely grated
• 1 red chili, finely diced
• 1/2 lemon, juiced, plus more to taste
• 1 tablespoon honey
• Freshly chopped mint and parsley, for garnish

Instructions

• Plump the dried apricots: Soak 1/2 cup of the dried apricots in 2 cups of warm (but not boiling) water until plump, 10 to 15 minutes.
• Bloom the saffron: Mix 1/8 teaspoon ground saffron with 3 tablespoons water. Set aside to “bloom,” infusing the water with the saffron’s aroma and flavor.
• Make a warming spice blend: In a separate small bowl, combine ground turmeric, ground coriander, ground cumin, and ground cinnamon.
• Blend the apricots: Blend the apricots and the water until smooth. Set aside until ready to use.
• Season and sear the chicken: Season the chicken all over with salt and pepper, then dust with half of the spice blend. Place a large 12-inch non-stick skillet over medium-high heat and add 3 tablespoons of olive oil. Once the oil glistens, add the chicken and cook for 2 minutes on each side. Remove the chicken from the pan and set aside while you make the sauce.
• Make the apricot sauce: Add the onion to the skillet and cook until golden, approximately 10 minutes. Stir in the garlic, ginger, and chili, then follow with the remaining spice blend. Slice the remaining 1/2 cup of apricots and stir into the mixture, followed by the blended apricot sauce.
• Finish the apricot sauce. Add the fresh lemon juice, honey, bloomed saffron, and salt and pepper to taste. Reduce the sauce over medium heat for approximately 10 minutes. Lower the heat to avoid burning the sauce, if necessary. Taste and adjust the seasoning, adding more salt, honey, and/or lemon to taste.
• Heat the oven: While the sauce reduces, heat the oven to 400°F.
• Bake the chicken: Place the chicken on top of the apricot sauce and spoon a little sauce on top. Place the pan into the oven to roast until the chicken is cooked through and the skin is crispy, between 30 and 45 minutes.
• Serve: Sprinkle over finely chopped fresh mint and parsley and serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, honey, and spices used in this recipe.
• You can use different chicken pieces if you prefer. If using boneless chicken, reduce roasting time as they cook much more quickly.

Nutrition

Calories: 355.1kcal | Carbohydrates: 21.3g | Protein: 17.1g | Fat: 23.3g | Saturated Fat: 5.3g | Polyunsaturated Fat: 4.1g | Monounsaturated Fat: 11.8g | Trans Fat: 0.1g | Cholesterol: 94.4mg | Sodium: 79.1mg | Potassium: 537.8mg | Fiber: 2.6g | Sugar: 15.9g | Vitamin A: 933.1IU | Vitamin C: 17.9mg | Calcium: 37.7mg | Iron: 1.7mg

Try Our All Natural Saffron!

Exquisite Saffron from the high altitudes of Morocco’s Atlas Mountains

buy now

The post Apricot Chicken, Persian-Style appeared first on The Mediterranean Dish.

You cannot go wrong with chicken thighs. They are convenient, affordable, and forgiving; you don’t have to watch the pan like a hawk to get good results. They’re also adaptable! They pair well with lots of different flavors including lemon and oregano, cilantro and lime, fennel and grapes, or harissa and honey. 

Today’s recipe for baked chicken thighs with juicy tomato, onion, and spices is one of my personal favorites. It’s easy to make and every bite turns out tender and succulent.

The star of this recipe is the bold rub made with tomato paste, fresh garlic, and a few warm spices including cumin and smoked paprika (or sweet paprika, if you prefer). The rub gives the chicken thighs a beautiful, mouth-watering color AND quickly infuses them with big flavors without the need to marinate! That’s right, once you coat the pieces with the rub, you can stick them right in the oven.

With minimal prep, this recipe lets the oven do the work, leaving you with beautifully roasted chicken and the most incredible aroma wafting through your kitchen. 

Ingredients for Baked Chicken Thighs

This baked chicken thighs recipe is made with simple, wholesome ingredients — most of which are pantry staples — that come together to create a flavorful, comforting meal. Here’s everything you’ll need:

• Chicken thighs: Bone-in, skin-on chicken thighs are perfect for roasting, ensuring the meat stays juicy and flavorful. You can use boneless, skinless thighs too, your cook time will be a little shorter. 
• Extra virgin olive oil adds depth and richness to the chicken rub and will make it easily spreadable. A good-tasting oil can make all the difference here too, like our Private Reserve olive oil from Greece.
• Kosher salt season the chicken to bring out all the flavors in this simple dish.
• Onions have a wonderful savory flavor that goes sweet in the oven. I call for yellow onions here, but you could easily use red or white instead. 
• Tomato: The tomato paste adds lots of umami to the sauce, but I like to add a little fresh tomato to add texture and sweetness, and so people can see the ingredients that flavor the sauce. 
• Water: A little water helps the chicken stay juicy. You can use chicken or vegetable stock, if you prefer. 
• Tomato paste: this is where the beautiful mouth-watering color on your chicken will come from. Tomato paste is also a great way to add some umami. 
• Lemon: A squeeze of fresh lemon juice ties everything together with a bright, tangy flavor. 
• Garlic: Freshly minced garlic adds a pungent, savory kick that pairs perfectly with the olive oil. My preference for this is fresh garlic and we’re not shy with our garlic over here. It has all the flavor!
• Spices: The combination of dried oregano, smoked paprika, cumin, and black pepper gives this baked chicken thigh recipe smoky, warm, and rich flavors. You can also try sweet paprika in place of the smoked. And if you like a little spicy kick, you can add a pinch of cayenne or a bit of Aleppo-style pepper to the rub.

Ingredient Spotlight

Smoked paprika is a key ingredient in this baked chicken thighs recipe, giving the dish a subtle smokiness and a beautiful red color. It’s made by drying and smoking red peppers over a wood fire, which infuses the spice with deep, earthy flavors. 

I love using it to add a warm, smoky layer to all kinds of dishes, from Sheet-Pan Smoked Paprika Chicken with Chickpeas and Carrots to Roasted Red Pepper Hummus. For the best flavor, I recommend using our Spanish Smoked Paprika from our shop—its sweet, smoky depth is unmatched! 

• TRY IT: Find my favorite Spanish Smoked Paprika at our shop.
• BEST SUBSTITUTE: Sweet paprika 

How to Make Baked Chicken Thighs

This delicious oven baked chicken thigh recipe will quickly become your go-to, and it takes just a few simple steps. Here’s how to assemble it. 

• Get ready. Arrange one rack in the center of your oven and another about 6 inches from the broiler. Preheat oven to 425°F
• Season the chicken. Sprinkle 8 bone-in chicken thighs, trimmed of excess fat, with kosher salt on both sides and underneath the skins. Set aside briefly while you make the wet rub. 
• Make the Spiced Tomato Rub. In a small bowl or measuring cup, combine 5 tablespoons tomato paste, 1/3 cup extra virgin olive oil, juice of 1 lemon, 4 minced garlic cloves, and 1 teaspoon each dried oregano, smoked paprika, ground cumin, and ground black pepper. Whisk until everything is well-incorporated.
• Add the rub to the chicken. Coat the chicken with the tomato rub on both sides, including underneath the skins. 
• Layer the chicken and vegetables in a baking dish. Brush the bottom of a 9″ X 13″ baking dish with a splash of extra virgin olive oil. Arrange three quarters of 3 sliced onions on the bottom. Arrange the chicken on top of the onions. Tuck the remaining onions and 1 sliced tomato into the spaces in between the chicken thighs. Pour 1/4 cup of water into the corners of the baking dish, taking care not to disturb the rub on the chicken pieces. 
• Bake the chicken. Bake until chicken is cooked through, about 40 minutes. 
• Broil the chicken. Place the pan on the top rack and turn the broiler to high. Broil for 1 to 3 minutes, or just until the top of the chicken browns lightly. Watch closely to avoid overcooking and burning the chicken skin. Remove the chicken from the oven.
• Serve. Let the chicken rest for 5 to 10 minutes, garnish with chopped fresh parsley, and serve. 

Tips for the Best Baked Chicken Thighs

Chicken thighs are forgiving, but I often get a number of questions when it comes to getting the best results when cooking them: 

• How long to cook chicken thighs? In a hot (400 to 425°F) oven bone-in chicken thighs will cook in about 30 to 40 minutes, depending on how large they are. 
• How can you tell when chicken thighs are done? The chicken is done when its juices run clear. Chicken thighs should register at 165°F at the thickest part (away from the bone) using an instant-read thermometer. 
• Do you need to flip chicken thighs when cooking them? It’s not necessary to flip chicken thighs as you bake them. I like baking them skin side up, uncovered, and then broiling them for a moment, so the skin on the chicken thigh gains some good color. 
• Can I make this with chicken breasts instead? Yes, you absolutely can substitute split bone-in, skin-on chicken breasts in place of thighs. Adjust the oven temperature to 375°F and bake them for 30 to 35 minutes. Watch closely as chicken breasts more quickly than thighs. Broil them briefly if the skins need a little more color. Just as with thighs, the internal temperature of chicken breasts should register at 165°F at the thickest part.

How to Store and Reheat Baked Chicken Thighs

Store leftover baked chicken thighs and any remaining vegetables and sauce in the fridge in an air-tight container for up to 4 days.

I like to use the oven set on a medium temperature like 325°F to gently reheat baked chicken thighs. If you need to, add a little bit of water or broth to the pan, then cover and heat until warmed through.

What to Serve with Baked Chicken Thighs

A little crusty bread or couscous for mopping or soaking up the tomatoey sauce is all you need to accompany saucy baked chicken thighs, but a simple side of sautéed asparagus or a crunchy green salad like Smashed Cucumber Salad with Fried Lemon and Feta would add lovely color contrast.

Want to shake up your usual side dish routine? Try Spanakorizo (Greek Spinach Rice), a beautiful rice dish flecked with lots of herbs, spinach, and tangy crumbled feta. The flavors of this traditional Greek dish would be a grat match for the savory tomato and onion in this baked chicken thigh recipe. 

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Baked Chicken Thighs Recipe

Juicy bone-in chicken thighs baked with tomatoes and onions will become your new weeknight go-to for a hearty and healthy meal. A wet rub of tomato paste, garlic, and spices rub gives this easy recipe a deep savory flavor, no marinating time required!

Course Dinner

Cuisine Mediterranean

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 pieces

Calories 312.9kcal

Author Suzy Karadsheh

Ingredients

Ingredients

For the chicken

• 8 bone-in chicken thighs, trimmed of excess fat
• Kosher salt
• Extra virgin olive oil
• 3 medium yellow onions, halved and thinly sliced
• 1 vine ripe tomato, halved and sliced
• ¼ cup water

For the spiced tomato rub

• 5 tablespoons tomato paste
• 1/3 cup extra virgin olive oil, more as needed
• 1 lemon, juiced
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• Fresh parsley, chopped

Instructions

• Get ready. Arrange one rack in the center of your oven and another about 6 inches from the broiler. Preheat oven to 425°F
• Season the chicken. Sprinkle the chicken thighs with kosher salt on both sides and underneath the skins. Set aside briefly while you make the wet rub.
• Make the Spiced Tomato Rub. In a small bowl or measuring cup, combine the tomato paste, extra virgin olive oil, lemon juice, minced garlic, oregano, smoked paprika, cumin, and black pepper. Whisk until everything is well-incorporated.
• Add the rub to the chicken. Coat the chicken with the tomato rub on both sides, including underneath the skins.
• Layer the chicken and vegetables in a baking dish. Brush the bottom of a 9" X 13" baking dish with a splash of extra virgin olive oil. Arrange three quarters of the sliced onions on the bottom. Arrange the chicken on top of the onions. Tuck the remaining onions and the sliced tomatoes into the spaces in between the chicken thighs. Pour the water into the corners of the baking dish, taking care not to disturb the rub on the chicken pieces.
• Bake the chicken. Bake until chicken is cooked through, about 40 minutes.
• Broil the chicken. Place the pan on the top rack and turn the broiler to high. Broil for 1 to 3 minutes, or just until the top of the chicken browns lightly. Watch closely to avoid overcooking and burning the chicken skin. Remove the chicken from the oven.
• Serve. Let the chicken rest for 5 to 10 minutes, garnish with chopped fresh parsley, and serve.

Video

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, oregano, and paprika used in this recipe.
• To use chicken breasts: Substitute bone-in, skin-on chicken breasts in place of thighs. Adjust the oven temperature to 375°F and bake them for 30 to 35 minutes. Watch closely as chicken breasts more quickly than thighs. Broil them briefly if the skins need a little more color. Just as with thighs, the internal temperature of chicken breasts should register at 165°F at the thickest part.
• Storage: Store leftover baked chicken thighs and any remaining vegetables and sauce in the fridge in an air-tight container for up to 4 nights.
• To reheat: I like to use the oven set on a medium temperature like 325°F to gently reheat baked chicken thighs. If you need to, add a little bit of water or broth to the pan, then cover and heat until warmed through.

Nutrition

Calories: 312.9kcal | Carbohydrates: 8.1g | Protein: 20.1g | Fat: 28.1g | Saturated Fat: 6.3g | Trans Fat: 0.1g | Cholesterol: 110.7mg | Sodium: 323.2mg | Potassium: 540mg | Fiber: 2g | Vitamin A: 502IU | Vitamin C: 10.7mg | Calcium: 49.9mg | Iron: 1.8mg

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Unless we were neighbors in Egypt or around the Levant, I’d bet good money this freekeh soup is unlike any chicken soup you’ve had before!

Freekeh, an ancient grain made from smoked wheat stocks, brings so much to the table. Along with its satisfying springy texture, its smoky flavor adds a deeply savory note—not to mention this whole grain is chock-full of protein, fiber, vitamins, and minerals.

I adapted this simple recipe from the vegan black-eyed pea soup on page 144 of my first cookbook. This chicken soup version leans into freekeh’s warm-your-belly goodness with warming spices and fire-roasted tomatoes. Though it’s big on flavor, it’s also gentle enough for when you’re feeling under the weather or just in need of extra comfort.

Think of it as my own twist on Soupe Jo (Persian Chicken Barley Soup), and yet another example of the vibrant world of Mediterranean and Middle Eastern-style chicken soups. You just have to start looking beyond the noodle! 

What is in Chicken Freekeh Soup?

The ingredients for this soup are mostly your standard chicken soup staples, with a few Mediterranean boosters for an extra enticing flavor. You’ll need: 

• Freekeh: This grain, made from smoked wheat stocks, adds heft, nutrition, and a pleasantly smoky flavor–see “Ingredient Spotlight” below for more. 
• Aromatics: Yellow onion, celery, carrot, and garlic make an aromatic base for the soup. 
• Extra virgin olive oil is the high-quality, heart-healthy oil I use for just about everything, including softening the vegetables for this soup. Any of the varieties from our shop would work well for this recipe. 
• Seasonings: Cumin and paprika, both of which you can find at our spice shop, add a warming, cozy and aromatic note to the soup. Salt and black pepper enhance the other flavors.  
• Herbs: Fresh thyme adds an herbal depth to the soup. A sprinkle of parsley adds a pop of color and peppery, lemony note.  
• Fire-roasted tomatoes match the freekeh’s savory smoky flavor while upping the richness and adding acidity. 
• Chicken broth: I love the delicate flavor and nutritional boost of homemade stock, but a store-bought version will work well. Low-sodium is preferred but you can always adjust the salt according to what you have on hand. 
• Cooked chicken breast: You can poach chicken breast in simmering water for 15 minutes or so, then use 2 forks to shred it. Alternatively, rotisserie chicken or leftover chicken works well here. 

Ingredient Spotlight

As an Egyptian, I’m a big freekeh fan, for sure! Pronounced “free-kah,” freekeh is a staple grain from my childhood in Egypt but remains relatively unknown in the U.S. 

It’s made from green durum wheat, which is harvested while still young and tender, then roasted and threshed to remove the husks. This gives the grain a decidedly smoky taste–I love it!  

• READ MORE: How To Cook Freekeh
• TRY IT: Get my favorite freekeh delivered to your door.
• BEST SUBSTITUTE: Farro or barley (will be chewier and not smoky).

Swaps and Substitutions

There are a number of ways you can make this recipe your own or swap in what you have on hand. Some ideas: 

• Fire roasted tomatoes: Standard diced canned tomatoes, or use your hands to break whole canned tomatoes into pieces. 
• Thyme: Rosemary.
• Parsley: Cilantro, basil, or dill. 
• Make it vegan: Use Vegetable Broth and canned white or black beans in place of the chicken. 
• Yellow onion: Any color onion is fine, as are leeks and shallots. Although, red onions turn grey when cooked.
• Cumin: Coriander.

How to Make Chicken Freekeh Soup

I like my soup rib-sticking thick, but don’t be discouraged if you prefer yours thinner. Simply add one or two more cups of broth.

• Prep the chicken. Use leftover chicken, rotisserie chicken, or poach chicken breast in simmering water for 15 minutes or so, then use 2 forks to shred it. You’ll need 2-3 cups.
• Clean and soak the freekeh. Add 1 1/2 cups freekeh to a fine mesh strainer and rinse under cold running water. Transfer to a bowl and cover with cold water. Set aside for 15 to 30 minutes to soften while you prep the vegetables.
• Chop the veggies. Roughly chop 1 onion and 2 celery stalks. Peel and roughly chop 2 carrots, and mince 4 garlic cloves. 
• Soften the veggies. Heat 3 tablespoons olive oil over medium until shimmering. Add the onion, celery, carrots, garlic, and a generous pinch of salt (about 3/4 teaspoon). Cook, stirring regularly until softened, about 5 minutes. 
• Season. Drain the freekeh and add it to the pot. Stir in 1 (14.5 ounce) can of fire-roasted tomatoes and 6 cups of chicken broth. Season with 1 teaspoon black pepper, 1 teaspoon sweet paprika, 3/4 teaspoon ground cumin, and 2 to 3 fresh thyme sprigs.
• Simmer. Bring to a boil and cook for 4 to 5 minutes, then reduce the heat to low and simmer, partially covered, until the freekeh is fully cooked (it should be tender and slightly chewy), about 20 minutes.
• Finish and serve. Stir in 2 to 3 cups shredded or chopped cooked chicken breast and let simmer until the chicken is warmed through, about 5 minutes. Just before serving, remove the thyme sprigs and stir in 1/4 cup roughly chopped fresh parsley leaves. 

What to Serve with Chicken Freekeh Soup

The freekeh and chicken add a fair bit of heft to this hearty soup, so you don’t need to plan for sides. If you’re fighting a cold, though, I recommend lots of antioxidant-rich Greek Mountain Tea.

It’s done wonders for me when I’m feeling under the weather! So much so that I put together a brew guide, and sourced the traditional on-the-vine variety for our shop.

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Chicken Freekeh Soup

Freekeh is young green wheat whose stalks are burned in the production process to remove the chaff-you can definitely detect a slight smoky taste to the grain–I love it! Freekeh chicken soup is popular in Egypt and parts of the Levant, and it makes for a hearty and flavorful warm-your-belly soup. I like my soup rib-sticking thick, if you prefer it thinner, add one or two more cups of broth.

Course Soup

Cuisine Mediterranean/Egyptian

Diet Low Lactose

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 to 8

Calories 285.8kcal

Author Suzy Karadsheh

Ingredients

• 1 1/2 cups freekeh
• 1 medium yellow onion
• 2 celery stalks
• 2 large carrots
• 4 large garlic cloves
• 3 tablespoons extra virgin olive oil
• Kosher salt
• 1 (14.5oz) can diced fire roasted tomatoes
• 6 cups homemade chicken stock (or low sodium store bought broth), plus more as needed
• 1 teaspoon ground black pepper
• 1 teaspoon sweet paprika
• 3/4 teaspoon ground cumin
• 2 to 3 fresh thyme sprigs
• 2 to 3 cups shredded or chopped cooked chicken breast (from about 1-1 1/2 pounds raw chicken breast, see note)
• 1/4 cup roughly chopped fresh parsley

Instructions

• Clean and soak the freekeh. Add the freekeh to a fine mesh strainer and rinse under cold running water. Transfer to a bowl and cover with cold water. Set aside for 15 to 30 minutes to soften while you prep the vegetables.
• Chop the veggies. Roughly chop the onion and celery. Peel and roughly chop the carrots, and mince the garlic cloves.
• Soften the veggies. Heat the olive oil over medium until shimmering. Add the onion, celery, carrots, garlic, and a generous pinch of salt (about 3/4 teaspoon). Cook, stirring regularly until softened, about 5 minutes.
• Simmer. Drain the freekeh and add it to the pot. Stir in the canned tomatoes and broth. Season with the pepper, paprika, cumin, and thyme sprigs. Bring to a boil and cook for 4 to 5 minutes, then reduce the heat to low and simmer, partially covered, until the freekeh is fully cooked (it should be tender and slightly chewy), about 20 minutes.
• Finish and serve. Stir in the cooked chicken and let simmer until the chicken is warmed through, about 5 minutes. Just before serving, remove the thyme sprigs and stir in the fresh parsley.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the freekeh, olive oil, spices used in this recipe.
• For the chicken: You can poach chicken breast in simmering water for 15 minutes or so, then use 2 forks to shred it. Alternatively, rotisserie chicken or leftover chicken works well here.

Nutrition

Calories: 285.8kcal | Carbohydrates: 32.1g | Protein: 20.9g | Fat: 10g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.6g | Trans Fat: 0.01g | Cholesterol: 36.7mg | Sodium: 948.6mg | Potassium: 363.1mg | Fiber: 5.3g | Sugar: 3.9g | Vitamin A: 3819.4IU | Vitamin C: 7.7mg | Calcium: 56.5mg | Iron: 1.7mg

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The post Freekeh Soup with Chicken and Fire Roasted Tomatoes appeared first on The Mediterranean Dish.