Baked Chicken Thighs With Crushed Tomatos À La Perla
By Leora Barak
12 chicken thighs, organic, bone-in/skin-on
2 tbsps olive oil
1 zucchini, chopped
1 red pepper, chopped
1 small onion, diced (optional)
1 large clove garlic, minced
1 14 oz jar of crushed tomatos (I chose Eden Organic, Crushed Tomatos with Basil)
1 cup water
1 14 oz can garbanzo beans, drained and rinsed (I chose Eden Organic Garbanzo Beans)
1/2 tsp salt
Freshly ground black pepper to taste
1/2 tsp cumin
2 tbsps fresh cilantro, chopped
1 tbsp fresh basil, chopped
Preheat oven to 375F.
Place chicken thighs in 9X13 glass baking dish, sprinkle with salt and pepper and bake, uncovered, for 1 hour.
While the chicken is baking, place olive oil, chopped zucchini, pepper, onion (optional) and garlic in medium size saucepan and sautee over medium-high heat until slightly brown.
Add jar of crushed tomatos to sauteed vegetables, mix to combine and reduce heat.
Add 1 cup of fresh water, garbanzo beans, salt, pepper, cumin, cilantro, basil and allow to simmer, half-covered, for 20 minutes.
Remove half-baked chicken thighs from oven and pour tomato/vegetable/garbanzo bean sauce over the thighs, while stirring to coat and making sure sauce is mixed in with the juices of the chicken.
Return to oven and bake, uncovered, for additional 45 minutes.
Serve over plain brown rice, buckwheat groats or quinoa with a side of steamed green beans.
Photo via taste.com.au