Baked Chicken with Baharat roasts chicken pieces with onions and Egyptian spices for moist juicy meat with Middle Eastern flavors.
Baked Chicken with Baharat
By Sue Lau | Palatable Pastime
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Baked Chicken with Baharat is my recipe of the day with the blogging group Sunday Funday. We group together weekly to post recipes on different topics. This week we are sharing Egyptian or Egyptian inspired recipes celebrating Wendy’s recent diving trip to Egypt. Thanks for joining us!
Print Recipe
My offering is for baked chicken with baharat, which is a Middle Eastern spice blend.
I wanted something to go with some couscous I had made for an online social recipe tagging game. So I decided to make a simple chicken bake that would not get lost in the flavors of the couscous. But you could also serve this with rice.
A salad on the side finishes things out easily. The onions in this are very good and really go with the chicken. But I really don’t count onions as a vegetable side dish. If you don’t want salad, there are other seasonal dishes you could make, like roasted pumpkin or squash. Then there is eggplant which can be made many ways.
Sunday Funday
Egypt
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- Culinary Cam: Hawawshi and Other Egyptian-Inspired Dishes
- Amy’s Cooking Adventures: Egyptian Borek (Cheese Filled Hand Pies)
- Palatable Pastime: Baked Chicken with Baharat
- A Day in the Life on the Farm: Salata Baladi
- Sneha’s Recipe: Mahalabia
- Karen’s Kitchen Stories: Egyptian Sweet Rolls
- Pandemonium Noshery: Molokhia
- Mayuri’s Jikoni: Egyptian Cookies
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Baked Chicken with Baharat
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Baked Chicken with Baharat
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Baked Chicken with Baharat
Equipment
- 1 roasting pan or baking dish
Ingredients
- 2 large onions thinly sliced
- 2-3/4 pounds bone-in chicken thighs with skin
- 1/4 cup olive oil
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon baharat spice
Instructions
- Preheat oven to 400F.
- Spread sliced onions in the bottom of a roasting pan or baking dish.
- Top with chicken thigh pieces.
- Stir turmeric into the olive oil and drizzle over the chicken.
- Mix together remaining spices and sprinkle over chicken.
- Bake uncovered for 45 minutes or until chicken juices run clear.
Notes
Nutrition
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Loving the flavor profile. There is an online tagging game?
Sometimes I play over at recipezazz.
I don’t think I have ever cooked with baharat. I will definitely be looking that up.
Oh my, baharat spice mixture must have made that chicken so flavourful.