Baked chicken thighs with pepper and cinnamon

Name: Baked chicken thighs with pepper and cinnamon
Ingredients: 7-8 boneless chicken thighs; 1 teaspoon black pepper; 1 teaspoon cinnamon; 1/2 red chili pepper; 1 teaspoon salt; 15 ml oil; 250 g couscous; 300 ml water; 1/2 teaspoon salt; 1 teaspoon sesame oil

Meat - Baked chicken thighs with pepper and cinnamon by Natalia E. - Recipia

Cinnamon and black pepper give these baked chicken thighs with pepper and cinnamon their unusual flavor. They’re baked covered and browned at the end. The chili goes into the marinade, and they’re served with couscous and sesame oil. I choose thighs that are close in size so they cook at the same rate. Prep: 15 minutes. Cook: 48 minutes. Rest: 5 minutes. Total time: 68 minutes. Serves: 4. Approximately 700 kcal and 55 g protein per serving.

Ingredients

7-8 boneless chicken thighs
1 teaspoon black pepper
1 teaspoon cinnamon
1/2 red chili pepper
1 teaspoon salt
15 ml oil
250 g couscous
300 ml water
1/2 teaspoon salt
1 teaspoon sesame oil

Preparation

1. Pat the thighs dry with paper towels. Slice the chili and mix it with the black pepper, cinnamon and 1 teaspoon of salt, then rub the mixture over the thighs. 2. Heat the oven to 160°C. Soak a sheet of parchment paper in cold water and squeeze it out well. Line a baking dish with it, arrange the thighs in the dish and drizzle with 1 tablespoon of oil. Cover with a second sheet of parchment paper, soaked and squeezed out in the same way. Bake for 35 minutes, until the meat is cooked through. 3. Remove the top sheet and bake the thighs for another 10 minutes, until lightly browned. 4. Boil 300 ml of water for 3 minutes, until it comes to a boil. Put the couscous in a bowl, add 1/2 teaspoon of salt and pour in just enough boiling water to cover it. Cover the bowl and leave for 5 minutes, until softened. 5. Fluff the couscous with a fork and stir in the sesame oil.

Notes

The thighs and couscous keep in the fridge for up to 3 days, but put them in separate containers. The side absorbs the juices and clumps together if it sits with the meat. For a gluten-free option, replace the couscous with cooked rice, since regular couscous contains gluten. Choose boneless thighs that are about the same thickness, since thicker ones need more time than thinner ones. Fresh-smelling cinnamon comes through nicely in the simple marinade, while an old one may have lost its aroma. If the chili is very hot, remove the seeds and white ribs before slicing it. You can use just a quarter of it. The combination is a little reminiscent of chicken with paprika, with the cinnamon changing up the familiar flavor. Reheated couscous dries out easily. Add a tablespoon of water and cover the dish while heating it. I serve them with thinly sliced cucumber salad.