06/02/2024
Idk if this dish exists or not but I made it today. It’s Shakshuka inspired but not at all that.
4-6 chicken thighs
1 zucchini, peeled and diced
1 onion, peeled and diced
1 Tbsp tomato paste
1/2 can of tomatoes, halved
1/2 package of cherry tomatoes
1 can chickpeas, drained and rinsed
1 cup chicken stock
Pickled onions/cucumber/jalapeño
1. Turn on broiler.
2. Season zucchini and onion in a large bowl with yellow curry powder, dehydrated garlic, Italian herb blend, chili powder, and paprika.
3. Season chicken thighs with yellow curry powder, black pepper, garlic power, onion powder, black pepper, paprika. Set aside.
4. In a large flat-sided skillet sautée your vegetables with olive oil until beginning to brown. Add tomato paste and cook for 3 minutes. Add canned tomatoes with liquid. Add cherry tomatoes and chickpeas. Cook for about 3 more minutes, then add stock.
5. Bring to a boil, reduce to simmer. Add seasoned chicken on top and cook covered for about 8 minutes. Uncover and move the pan to the top oven rack under the broiler. Cook under the broiler for about 8 more minutes or until chicken skin is browned.
6. Top with picked cucumbers/onions/jalapeños.
