Try this Dutch oven chicken recipe and, dare it be said as, “the most flavorful, non-spicy meal.”
By Sarah Mason
We need to talk.
About this chicken.
It’s kind of ridiculous.
(Which is a word that took me like ten tries to spell. Are you even surprised?)
This may not look like much. It’s sort of a pile of something. There’s some chicken in there. Some green stuff. Are those nuts? I like the bread action.
BUT. I’ll break it down for you. This pile. A glorious pile of food. It’s wonderful.
I’ve told you all before how I’m not a huge “one pot” person. Like, if you make something in one pot it sort of all melts together into…plop. Which is bad because I like texture. I’m a texture person. That’s why it took me so long to love soup (I’m over that now).
But here’s the catch – this one’s FULL of delicious texture. Crunchy, creamy, bread-y. It’s tender chicken thighs smothered in green sauce plus naan and buttery pine nuts!
Oh oh, the nuts. Pine nuts already have a sort of buttery texture so when you then drown them in butter it kind of becomes a problem. In a good way.
I may or may not have a nut collection in my pantry. At what point does a group become a collection? Four kinds of nuts? Six? Ten? Last I counted I think I had all kinds of nuts. It’s horrifying.
I get it. I rave about my own food. Everything is THE.ABSOLUTE.BEST. But now I have to tell you that this is really actually for sure the absolute best recipe ever. I love it sooo much and I want to rant about it and please don’t make me stop.
We can just eat tender flavorful chicken together and not worry about my rants, okay?
- 2 tablespoons butter
- 2 medium white onions, chopped
- 2 tablespoons za'atar (see substitute below)*
- 1 tablespoon sumac
- 1-1/2 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 2 pounds boneless skinless chicken thighs
- 1 cup chicken broth
- Salt and pepper
- Naan, for serving
- Parsley, for serving
- Make the green sauce: In a blender, combine all sauce ingredients. Blend until smooth. Taste and adjust to your liking.
- Make the chicken: Melt 2 tablespoons butter in a dutch oven (or other heavy bottomed pot) on the stove top on medium heat. Add the onions; saute for 3 minutes. Add the za'atar, sumac, allspice and cinnamon. Cook for 3-5 minutes, stirring, until fragrant.
- Arrange the chicken evenly across the bottom of the dutch oven. (You can add a splash of chicken broth if the butter has "dried up" to prevent burning/sticking). Sear the chicken thighs for 30 seconds per side. Add the rest of the chicken broth. Season with salt and pepper. Increase heat and bring to a boil, then reduce heat, cover partially and simmer for 25-35 minutes.
- Make the pine nuts: In a small skillet over medium-high heat, melt the butter. Add pine nuts. Cook for 3-4 minutes, stirring, until pine nuts toast and lightly brown. Be careful not to burn them.
- Assemble: Warm the naan in the oven or microwave. Spoon chicken into bowls. Serve topped with green sauce, sprinkled with pine nuts and topped with parsley.