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Maha's Mind Blowing Chicken Recipe

Name: Maha's Brunchs MAHA'S MIND BLOWING CHICKEN Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.5 lbs boneless skinless chicken thighs (cut into 1–1.5 inch pieces); 3 tbs plain full-fat yogurt; 2 tbs fresh lemon juice; 2 tbs extra-virgin olive oil; 3 cloves garlic (minced, about 3 cloves); 1 tsp fresh ginger (grated); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp sweet paprika; 0.25 tsp hot paprika or cayenne; 0.5 tsp ground turmeric; 1.5 tsp salt; 0.5 tsp black pepper (freshly ground); 1 tsp sumac (optional, for tang); 1 cups flat-leaf parsley (finely chopped); 1 medium red onion (finely diced, small to medium); 1 cups tomatoes (ripe, seeded and diced); 1 tbs fresh lemon juice (for toss); 1 tsp extra-virgin olive oil (for toss); 0.5 tsp salt (to taste); 0.25 tsp black pepper (to taste); 2 tbs fresh mint leaves (optional, chopped); 1 tbs extra-virgin olive oil (for drizzling); 2 tbs toasted pine nuts or slivered almonds (optional)

Inspired by Maha's Brunch

Time1h

Serves4

Maha's sacred marinate, tossed with parsley, onions and tomatoes.

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Ingredients

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Marinade / Chicken

1 1/2 lbs boneless skinless chicken thighs (cut into 1–1.5 inch pieces)

3 tbs plain full-fat yogurt

2 tbs fresh lemon juice

2 tbs extra-virgin olive oil

3 cloves garlic (minced, about 3 cloves)

1 tsp fresh ginger (grated)

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp sweet paprika

1/4 tsp hot paprika or cayenne

1/2 tsp Ground turmeric

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper (freshly ground)

1 tsp sumac (optional, for tang)

Toss & Fresh Mix

1 cups flat-leaf parsley (finely chopped)

1 medium red onion (finely diced, small to medium)

1 cups tomatoes (ripe, seeded and diced)

1 tbs fresh lemon juice (for toss)

1 tsp extra-virgin olive oil (for toss)

1/2 tsp salt (to taste)

1/4 tsp black pepper (to taste)

Finishing & Garnish

2 tbs fresh mint leaves (optional, chopped)

1 tbs extra-virgin olive oil (for drizzling)

2 tbs toasted pine nuts or slivered almonds (optional)

Method

Marinade / Chicken

Prepare marinade

In a large bowl combine yogurt, lemon juice, 2 tablespoons olive oil, minced garlic, grated ginger, ground cumin, ground coriander, sweet paprika, hot paprika (or cayenne), turmeric, salt, black pepper and sumac (if using). Whisk until smooth and well combined.

Marinate chicken

Add the cut chicken thigh pieces to the marinade. Toss thoroughly so every piece is coated. Cover and refrigerate for at least 1 hour, preferably 3–6 hours. For best flavor, marinate up to 12 hours but no longer than 24 hours.

Cook the chicken

Remove the marinated chicken from the refrigerator 20 minutes before cooking to take the chill off. Preheat a large heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil. When oil is hot and shimmering, add chicken pieces in a single layer without overcrowding (work in batches if needed). Cook for 4–5 minutes on the first side without moving to get a good sear, then flip and cook another 3–4 minutes until cooked through and nicely browned (internal temperature 165°F / 74°C). If pieces are small, check for doneness earlier. Transfer cooked chicken to a plate and keep warm. Repeat with remaining chicken.

Optional oven finish: if pieces are large or you prefer, after searing both sides, transfer skillet to a 400°F (200°C) oven for 6–8 minutes to finish cooking.

Toss & Fresh Mix

While the chicken finishes, prepare the toss. In a medium bowl combine chopped parsley, diced red onion, diced tomatoes, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Let sit 5–10 minutes so flavors meld and onion softens slightly.

When all chicken is cooked, add the warm chicken to the parsley-onion-tomato mixture and toss gently to combine. The warmth of the chicken will slightly wilt the parsley and marry the flavors.

Finishing & Serve

Transfer tossed chicken to a serving platter. Drizzle with 1 tablespoon extra-virgin olive oil, scatter chopped mint (if using) and toasted pine nuts or slivered almonds for texture. Taste and finish with additional salt, pepper or a squeeze of lemon if desired.

Serve immediately with flatbread, rice, or a simple salad. Leftovers refrigerate up to 3 days; reheat gently to avoid drying the chicken.