Shakshuka (Eggs Poached in Spicy Tomato Sauce)
Shakshuka is a veggie-packed meal featuring eggs cooked in a mixture of tomatoes, onions, peppers and spices. It's often served for breakfast or lunch in North Africa and the Middle East.
Read MoreSkillet Honey Lemon Chicken Thighs with Potatoes
Drescription
Moist chicken thighs, tender potatoes and a bright honey-lemon sauce cook together in this flavorful one-pan dinner. It's tasty enough for company, yet easy enough for a weeknight.
Ingredients
- 2 large lemons
- 1 tablespoon extra-virgin olive oil plus 1/4 cup, divided
- 4 bone-in chicken thighs, (about 6 ounces each), skin removed
- ¾ teaspoon salt, divided
- 1 ½ pounds baby yukon gold potatoes, halved lengthwise
- 2 medium shallots, quartered
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- 1 ½ tablespoons honey
- 1 teaspoon ground pepper
Directions
- Preheat oven to 425°F. Juice 1 lemon to yield 1/4 cup juice. Slice the remaining lemon into 1/2-inch-thick slices. Set aside.
- Heat 1 tablespoon oil in a 12-inch cast-iron skillet over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt. Add the chicken, smooth-side down, to the pan; cook, undisturbed, until golden brown on the bottom, about 5 minutes. Flip and cook until lightly browned on the other side, about 2 minutes. Transfer the chicken to a plate.
- Add the lemon slices to the drippings in the pan; cook over medium-high heat, undisturbed, until charred on the bottom, about 1 minute. Remove the pan from the heat. Add potatoes, shallots, thyme, oregano, rosemary and the remaining 1/2 teaspoon salt to the pan, stirring to coat. Nestle the chicken into the mixture in the pan. Bake for 15 minutes.
- Meanwhile, whisk the reserved 1/4 cup lemon juice, honey, pepper and the remaining 1/4 cup oil in a small bowl.
- Drizzle the lemon juice mixture all over the chicken-vegetable mixture. Bake until the potatoes are tender and an instant-read thermometer inserted into the thickest portion of chicken registers 165°F, 5 to 7 minutes. Spoon the pan drippings over the chicken and vegetables before serving.
