Crispy Baked Chicken with savory tomato stew is literally the most flavorful dish! And it’s so easy you’ll make it time and time again. ** I made it twice just last week!
I was having friends over recently and I underestimated how difficult and unpredictable a newborn can be. Plans were made in my head as to what I was going to make and I allocated the proper time but then of course, my newborn had other plans. His plans included staying up all night and wanting me to hold him all morning. So long story short I called my trusty source; my mom and I told her I need something simple and quick. She suggested this dish that she found online somewhere (I wish I knew where so I can credit them! ) that she’s been making quite frequently. Honestly I was not that impressed when she described it, I thought eh, tomatoes and potatoes, whatever. But I was wrong. This is no tomato potato whatever dish. And there is one spice that was added that really took this dish to the next level.
There are a lot of spices in this marinade so if you are missing one or two it is not the end of the world. It will taste slightly different but I would still give this dish a go. The one addition that I thought was so incredible and tasty and I’m surprised I never thought of adding it to savory dishes before is dried mint. Dried mint tastes very different then fresh mint and really gives this dish a unique kick.
And if you know me you know I love making this for several reasons but one of them is that I can make it the day before and just pop it in the oven the following day. So I’ll usually marinade this and get it ready on a Sunday and it’ll be my monday dinner meal. I would definitely use bone in chicken for this breast or thigh but if you choose not to use bone in just keep an eye on the dish in the oven to make sure it does not dry out.
Crispy chicken baked with the tastiest red sauce
- 2 tablespoon yogurt (4)
- 1 teaspoon garlic crushed (5 garlic or 1 tablespoon crushed)
- 1 tablespoon tomato paste
- 1 tablespoon red pepper paste
- 3 tablespoon white vinegar
- 1/2 teaspoon ginger powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1 teaspoon coriander
- 1/2 teaspoon cardamon ( 5 cardamon pods peeled and crushed)
- 1 tablespoon salt
- 1/4 cup olive oil
- 2 large potatoes sliced
- 1 red pepper chopped
- 1 tablespoon dried mint
- 1 teaspoon pepper
- 2 tomatos diced
- 1 onion coarsely diced
- 6 chicken thighs bone in
Preheat oven to 350
In ziplock bag mix first 12 ingredients
- refrigerate at least 3 hours
In pyrex add sliced potatoes, tomatos, onion , red pepper, salt, pepper
- add chicken and mix well
Top with dried mint
Put in the oven uncovered for an hour and a half
- garnish with parsley