Tfaya Baked Chicken
Updated June 16, 2022
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups raisins
- 3large red onions (about 1 pound), halved and sliced
- 4chicken leg quarters (about 2½ pounds total)
- Generous ¼ cup sliced almonds
- Couscous or bread, for serving
- ½cup vegetable stock
- 3tablespoons olive oil
- 2tablespoons honey
- 4garlic cloves, pressed or finely chopped
- ¾teaspoon ground turmeric
- ¾teaspoon ground ginger
- ¾teaspoon fine sea salt
- ¼teaspoon black pepper
- ¼teaspoon ground cinnamon
For the Chicken
For the Marinade
Nutritional analysis per serving (4 servings)
1173 calories; 68 grams fat; 17 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 13 grams polyunsaturated fat; 83 grams carbohydrates; 6 grams dietary fiber; 61 grams sugars; 62 grams protein; 755 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the oven to 400 degrees. Soak the raisins in hot water for 5 minutes or until softened; drain and transfer to a deep roasting pan.
- Step 2
Make the marinade: Transfer the stock, olive oil, honey, garlic, turmeric, ginger, salt, black pepper and cinnamon to a large bowl; mix until smooth and well combined.
- Step 3
Add the onions to the roasting pan and pour approximately half of the marinade over the onions and raisins. Use your hands or tongs to combine.
- Step 4
Transfer the chicken legs to the large bowl with the remaining marinade and use your hands or tongs to make sure that the chicken is thoroughly coated. Place the chicken legs on top of the onion mixture, skin-side up, and pour any remaining marinade over the chicken.
- Step 5
Bake in the oven for 35 minutes. Remove the roasting pan from the oven and scatter the almonds on top. Return to the oven for another 10 to 15 minutes, until the chicken is cooked through and golden and the almonds are nicely toasted. Serve immediately, with a side of couscous or bread.
Private Notes
Comments
The raisins, almonds and spices here recall Country Captain, an old-fashioned Southern U.S. dish. I quibble with the use of the word "marinade," because it probably will confuse some people, but....
Its the beginning of a nice dish but its way too sweet Suggestion: cut the honey and raisins by half Easily turned in to a nice 1 pot meal: At the 30 min mark: - remove chicken, - mix in 1+ cups Israeli Couscous (aka Pearl Couscous/Ptitim) - (optional) 2-3 cups chopped hearty green (e.g., kale) - add another half-cup broth and stir well to combine - replace chicken. Then cook covered for another 10 to 15 minutes. Finally, remove lid following browning + almonds as above for 10 min
it seems like the prep has been shortened to reduce the time to the table. Id be inclined to actually rub the marinade into the chicken and let it sit before proceeding - even an hour would make a difference in flavor.
Super starting point! All the people saying - if you’ve got the time, soak the chicken in the marinade. If not… still a good baking sauce. Also agree with the people who say less sweet, more spices. I used the spice mix and then boosted w/ berbere per another commenters suggestion. I didn’t have raisins … and went Craisins. No regrets. Realizing this is a close cousin of Yassa Chicken as I did the method. Anyway - this is a GREAT entry point recipe
Delicious!! I followed some suggestions and let the chicken marinate for a few hours first, upped the spices and used less raisins. But honest question, if the raisins go in the oven with the marinade for that long, do you really need to soak them first? I did this time, but might try not doing it next time.
Great recipe, simple and tasty, with room for tweaks. I used leeks instead of onions. As others say, reduce raisins and honey, add a bit more spice, and increase marinate time.