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Zhug Chicken
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Prep Time:
20 minutes
20 minutes
Cook Time:
45 minutes
45 minutes
Total Time:
155 minutes
155 minutes
Spicy zhug-marinated chicken baked with olives, artichokes, and sun-dried tomatoes. Perfect for a delicious meal with couscous or rice.
Ingredients:
- 0.75 cup zhug sauce, divided
- 1 boneless chicken breast
- 2 chicken legs, bone-in and skin-on
- 2 bone-in chicken thighs with skin
- 2 whole artichokes
- 0.5 lemon, juiced
- 0.5 cup pitted Kalamata olives, drained
- 0.5 cup marinated sun-dried tomatoes, drained
Instructions:
- Coat each chicken piece generously with 1 1/2 tablespoons of zhug sauce. Marinate in the refrigerator for at least 1 hour. Let it sit at room temperature for 30 minutes before cooking.
- Peel away outer leaves of artichokes to reveal the tender core leaves and hearts. Quarter the artichokes, then place them in a bowl. Cover with water and generously squeeze lemon juice over them. Gently toss the artichokes to coat and let them marinate for a while.
- Preheat the oven to 400°F (200°C) for a perfect bake.
- Add the marinated chicken to a deep baking dish. Surround the chicken with drained artichokes, pressing them down to ensure they stay moist. Sprinkle with olives and sun-dried tomatoes.
- Roast until the chicken is cooked through and the juices run clear, approximately 45 minutes. Use an instant-read thermometer; the center should reach a minimum of 165 degrees F (74 degrees C).