Eastern Chicken Thigh Casserole
A hearty, aromatic spiced chicken casserole with onion, chunks of potato and colorful tomato wedges.
8 skinless chicken thighs
3 large onions
4 large potatoes, cut in chunks
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 1/2 teaspoons salt
1/2 teaspoon crushed red hot pepper
4 tomatoes, peeled and quartered
1 teaspoon olive oil
1 1/2 teaspoons butter, melted
- Peel onions and cut in quarters. Place onions, potatoes and chicken in 4-quart oven-proof pan. Sprinkle with allspice, cinnamon, salt and red hot pepper; stir to coat well. Arrange chicken on top; add tomatoes. Pour olive oil and butter over chicken.
- Cover and place in 400°F (205°C) oven for 30 minutes.
- Remove cover, reduce heat to 350°F (175°C) and continue cooking 1 hour.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.