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Issue 563: Taco Seasoned Chicken

Brynie Greisman

Terrific taco flavor in every bite, from every side

Wednesday, October 18, 2017

 Mishpacha-Recipe

Food and prop styling by Renee Muller, Photography by Moishe Wulliger

Full of great taste in every bite. The cooking method is slightly different, but this way the chicken is enveloped in flavor on all sides. What’s more: 1-2-3 and it’s in the oven.

INGREDIENTS

Serves 6

  • 6 chicken thighs
  • 1 large onion, sliced
  • 2 cloves garlic, sliced, or to taste
  • 5 Tbsp tomato paste
  • 1. Tbsp honey
  • 2 tsp taco seasoning (see tip)


PREPARATION

Preheat oven to 350°F (180°C). Clean chicken and pat dry. Place onion and garlic in the bottom of a 9x13-inch (20x30cm) baking pan. Spread the tomato paste on the onions. Drizzle with honey. Place chicken thighs on top and sprinkle with taco seasoning. Place in oven. 


Bake for 1½ hours covered and ½ hour uncovered. As soon as you remove from the oven, turn chicken pieces over — skin side down — and let sit for a few minutes before serving. I warm it up this way as well. Serve over rice, bulgur, or farfel.

Note Increase or decrease amount of seasoning according to your family’s preferences.

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