This recipe is just a slight variation of this Rachael Ray recipe:
I have no idea how authentically Israeli this recipe might be, but as with absolutely every Rachael Ray recipe, it is deeelicious. Also not exactly what you would call healthy, but that’s because the two of us ate the entire recipe.
Finally, this was quick! Yay for an easy weeknight meal!
Serves 2 people who like to eat.
2 chicken thighs
2 tbsp olive oil
1 1/2 tbsp smoked paprika
1 1/2 tbsp cumin
1 tsp oregano
1/2 tsp red pepper flakes
1 1/2 tsp salt
2 red tomatoes
1 yellow tomato (I was so excited to find this at Kroger, but it just tasted like a tomato)
1/3 red onion
1 tbsp parsley flakes
1/8 tsp red pepper flakes
1 tsp cumin
1 tsp salt
1 tbsp olive oil
2 naan breads
Rachael recommends grilling, but we don’t have a grill. AND I really wanted to play with my new toy: this 12 inch cast iron skillet!
Preheat the oven to 400. Dip a paper towel in vegetable oil and wipe the inside of the skillet so it glistens greasily. Place over burner on medium heat. While it heats, mix up paprika, cumin, oregano, pepper flakes, and salt. Rub olive oil into chicken thighs. Rub spices into both sides of chicken thighs. When you can smell the pan (but before it smokes!), place thighs in pan. Cover loosely with foil. After about 2 minutes, flip the thighs. Give them another 2 minutes, and then put the whole pan in the oven. Set timer for 15 minutes.
While those thighs bake, chop tomatoes and onion. Mix with parsley, red pepper flakes, cumin, salt, and olive oil. Add more salt to taste.
Check the chicken. If done, pull out the pan and place the naan in the oven. Use tongs to pull the meat off the bones. I also removed the huge chunks of skin because they gross me out. Swirl the chicken meat around in the spicy juice in the bottom of the pan.
Fix up some sandwiches!
p.s. In case you’re wondering what that sauce in the picture is, it’s an Idaho classic: fry sauce. Mayo, ketchup, and a dash of cayenne. It’s a way to make oven fries a bit healthier!