Even though I have a tried and true recipe for this family favorite, I couldn’t resist trying another version- especially a Milk Street version. 🙂 It did not disappoint! It was more flavor-packed and spicy than the recipe I’ve used in the past. This shortcut version uses the broiler to cook the chicken and does not require advance preparation or marinating time. Great.
This recipe was adapted from Christopher Kimball’s Milk Street Magazine, contributed by Rose Hattabaugh. I used the suggested amount of hot paprika but would only use half next time. (It was spicier than I had anticipated!) The delicious yogurt-tahini sauce offset the spiciness nicely. Serving the chicken with rice and warm naan also balanced the meal.
For the Spice Mix:
- 1 T ground cumin
- 1 T ground coriander
- 2 tsp hot paprika (or 1 tsp hot paprika with 1 tsp sweet paprika)
- 1 tsp ground cinnamon
- 1 1/2 tsp Kosher salt
- 2 tsp freshly ground black pepper
For the Chicken:
- 5 T extra-virgin olive oil
- 1 T tahini
- 2 T freshly squeezed lemon juice
- 2 pounds boneless, skinless chicken thighs (I used 5 large)
- 1 medium-large red onion
For the Yogurt-Tahini Sauce:
- 1 tsp Spice Mix (reserved from above)
- 8 oz (1 cup) plain whole-milk yogurt (I used Greek whole milk yogurt)
- 1 T olive oil
- 2 T tahini
- grated lemon zest from 1 lemon (about 1 tsp)
- 1 T freshly squeezed lemon juice
- 2 T chopped fresh mint
- coarse salt and freshly ground black pepper
- chopped mint, for garnish
- warm flatbread such as naan or pita, optional
- rice or rice pilaf (I served the chicken over brown Basmati rice)
- chopped cucumbers (seeded, if desired)
- chopped tomatoes
- lemon wedges, optional
To Make the Spice Mix:
- In a large bowl, stir together the cumin, coriander, paprika, cinnamon, 1 1/2 teaspoons salt and 2 teaspoons black pepper.
- Measure 1 teaspoon of the mix into a medium bowl; set aside. This will be used in the Tahini-Yogurt Sauce.
To Prepare the Chicken:
- Trim the chicken thighs and pat dry with paper towels.
- Cut each thigh crosswise into thirds (or fourths if large).
- Cut the red onion in half. Slice 1/2-inch thick. (I cut the onion into 12 slices.)
- Into the remaining spice mix, whisk the olive oil, 1 T tahini, and 2 T lemon juice.
- Add the chicken and onion pieces to the spiced olive oil mixture. Mix until coated evenly. Set aside.
- Preheat the broiler with a rack about 6 inches from the heating element. (I set my oven to Broil+Max @500 degrees.)
- Line a rimmed baking sheet with foil. Lightly coat with cooking oil spray. While the broiler preheats, make the yogurt sauce.
To Make the Yogurt-Tahini Sauce:
- To the reserved teaspoon of spice mix, add the yogurt, 1 T olive oil, 2 T tahini, lemon zest, 1 T lemon juice, and 2 T fresh mint.
- Season with salt and pepper, to taste. Stir and set aside.
To Cook the Chicken & To Serve:
- Transfer the chicken-onion mixture, along with the marinade, to the prepared baking sheet. Distribute in an even layer.
- Broil until the chicken is lightly charred on both sides, 18 to 20 minutes, flipping the pieces once about halfway through. (I also rotated the pan halfway through.)
- While the chicken is cooking, cook the rice. (I served the chicken over brown Basmati rice.) Cut the cucumbers and tomatoes.
- Remove the chicken from the oven.
- Place the rice in an even layer in a shallow serving dish. Top with chicken and onions; drizzle with pan drippings. Sprinkle with chopped mint.
- Serve with lemon wedges, warm flatbread, chopped cucumbers and tomatoes, and yogurt-tahini sauce.