1Add 2.5 lbs boneless chicken thighs to a large bowl.
2Process 1 medium yellow onion in a food processor. Add it to the chicken.
3Add the juice of 1 large lemon, 3 tbsp tomato paste, & 2 tbsp plain or greek yogurt.
4Add 3-4 pinches salt, fresh cracked pepper, 1.5 tbsp thyme, 1.5 tbsp garlic powder, 1 tbsp urfa pepper (or Aleppo pepper or any other chili flakes).
5Mix well, and ideally let this marinate for 2-6 hrs, but even better overnight.
6Preheat your oven to 425F. Remove chicken from the fridge and let it come up to room temp (about 30 mins) before placing in the oven.
7Pack the marinated chicken tightly into a loaf pan (my measurements were 8.5x4.5x2.5). Place in the oven for 50 mins.
8Remove the chicken from the oven, gently tilt the pan into a glass jar to remove the excess juices. Pour the juices over the chicken, then repeat. Set juices aside and use for soups.
9Flip loaf pan onto a cutting board and cut chicken into thin slices or strips.
10Serve however way you want.
Ingredients
2.5 lbs boneless chicken thighs
1 medium yellow onion
1 large lemon
3 tbsp tomato paste
2 tbsp plain or greek yogurt
3 pinches salt
4 pinches fresh cracked pepper
1.5 tbsp thyme
1.5 tbsp garlic powder
1 tbsp urfa pepper (or Aleppo pepper or any other chili flakes)
Equipment
large bowlfood processorloaf panovencutting boardknife