Syrian Baharat Baked Chicken Thighs
The Spice That Tells a Story
There’s something about Syrian Baharat Baked Chicken Thigh. There is something about the scent of spice in the air, and the quiet hum of a city steeped in history. Syrian Food here isn’t just sustenance; it’s storytelling. And Baharat, the spice blend at the heart of Syrian cuisine, tells one of the richest tales. These Syrian Baharat Baked Chicken Thighs are more than a dish; they’re a passport. Each bite transports you to bustling markets where spices like cumin, coriander, cloves, and cardamom pile high in colorful mounds. Baharat is warm, earthy, and unapologetically bold.
More Than Just a Meal
Marinate chicken thighs in this blend, and magic happens. The meat absorbs every ounce of flavor, every whisper of history. As it bakes, the kitchen fills with a scent both familiar and exotic—a reminder that food is the best way to travel without leaving home. Serve these thighs with couscous or warm bread to soak up the juices. Don’t rush the experience. Let the flavors unfold slowly, like a good story, and savor every moment.
If you’re interested in more recipes that I have learned from my travels around the world, check out TravelingAmerican/recipes
Syrian Baharat Baked Chicken Thighs
Servings:
INGREDIENTS
1 pound baby potatoes, halved
3 large shallots, halved, and cut into thick slices
8 boneless skinless chicken thighs, about 1.5 pounds
Kosher salt
3 tablespoons sesame seeds, toasted
Parsley for garnish
Marinade
Juice of 2 to 3 limes
½ cup extra virgin olive oil
10 to 15 garlic cloves, minced
4 tablespoons tomato paste
2 teaspoons Baharat
½ teaspoon to 1 teaspoon red pepper flakes
US Customary – Metric
Instructions
1. Preheat the oven to 425 degrees F.
2. Prepare the marinade. In a large mixing bowl, add the lime juice, olive oil, garlic, tomato paste, Baharat, and red pepper flakes. Mix to combine.
3. Season the potatoes with kosher salt and toss them with about ¼ cup of the marinade mixture and arrange them, along with the shallots, in the bottom of a lightly oiled baking pan (I used a 9”x13” cast iron pan).
4. Place the baking pan with the potatoes and shallots on the center rack of your heated oven. Bake for 15 minutes.
5. Meanwhile, pat the chicken dry and season on both sides with kosher salt, then add the chicken to the mixing bowl and toss until the chicken is well-coated with the marinade. Set aside for 15 minutes or so.
6. Heat a small skillet over medium-high heat and add the sesame seeds. Toss constantly until the seeds gain a little color. This will not take long. Sesame seeds burn very easily, so don’t leave them unattended. Set aside once toasted.
7. Carefully remove the baking pan from the oven and nestle the chicken between the potatoes and shallots. Return the baking pan to the oven and cook for about 30 minutes or until the chicken is fully cooked through.
8. Remove from the heat and finish the chicken with a generous sprinkle of toasted sesame seeds and parsley.
