About
These juicy baked chicken thighs are basted in a spicy red pepper sauce and roasted until golden. The thighs are served with the remaining red pepper sauce – perfect for dipping or drizzling over an accompanying side dish.
These make a great dinner option served with cauliflower couscous or roasted Mediterranean vegetables.
Ingredients
- 2 large chicken thigh, skin eaten
- 1 clove garlic
- 1 teaspoon lemon juice
- 1 teaspoon ground coriander
- 1 tablespoon, halves walnuts
- 1 teaspoon maple flavored syrup by lakanto
- 1 teaspoon cumin, ground
- 1 tablespoon olive oil
- ½ teaspoon hot chili pepper, dried, with seeds
- ½ medium – 2 1/2" diameter x 2 3/4" red bell peppers, sweet, raw or blanched, marinated in oil mixture
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Add the walnuts, roasted bell pepper, syrup, cumin, olive oil, chili flakes, garlic, lemon juice and coriander to a food processor. Blend well to combine to a sauce consistency. Set half of the sauce to one side for serving.
- Arrange the chicken thighs in an oven proof dish and smother with the remaining pepper sauce. Transfer to the oven to bake for 35 minutes or until cooked through and the skin is crisp.
- Serve the baked thighs with the reserved sauce for dipping.
Nutrition Facts
- Servings: 2
- Calories: 360.9kcal/1498.5kJ (per serving)
- Fat: 24.0g (per serving)
- Carbs: 5.1g (per serving)
- Protein: 30.8g (per serving)
