ARABIC CHILI-STUFFED CHICKEN
Serves: 4
Chicken:
■ 8 bone-in, skin-on chicken thighs
■ 1 1/2 tsp (7.5 ml) salt
■ 1 tbsp (15 ml) olive oil
■ 3 medium potatoes, cut in wedges
■ Salt and freshly ground pepper
Stuffing:
6 cloves garlic, crushed 3 fresh red chilies, finely chopped
2 jalapeno peppers, finely chopped
1/2 cup (125 ml) packed fresh coriander leaves, finely chopped. Or substitute 2 tbsp (30 ml) crushed, dried herbs such as za'atar, oregano, marjoram, thyme, and dill, and reduce salt to 1/4 tsp (1 ml)
1/4 cup (60 ml) finely chopped walnuts
3 tbsp (45 ml) olive oil 1 tbsp (15 ml) fresh lemon juice
1/2 tsp (2.5 ml) ground cumin
1/2 tsp (2.5 ml) salt
1/4 tsp (1 ml) freshly ground pepper
1. Sprinkle chicken thighs with salt and coat with oil. Refrigerate at least 30 minutes or overnight.
2. For the stuffing: In a bowl, combine garlic, red chilies, jalapeno peppers, coriander, walnuts, oil, lemon juice, cumin, salt and pepper, and combine well.
3. Using your fingers, loosen skin from thighs just enough to make a pocket on each one for the stuffing. Divide stuffing evenly and use to stuff each thigh, pulling the skin over the stuffing.
4. Assembly: Arrange potato wedges in a roasting pan (9-by-13 inches/23-by33 cm). Sprinkle lightly with salt. Arrange chicken thighs between the potatoes. Rub potatoes with oil and sprinkle with pepper.
5. When ready to cook, preheat oven to 425 F (220 C).
6. Roast pan of chicken uncovered until meat is cooked through and potatoes crisp and browned, 45-60 minutes. Let rest for 5 minutes and serve.