Happy Friday, everyone! The sun is out here and it has been a beautiful couple of days in the Pacific Northwest. I haven’t been spending as much time in the kitchen as I normally do because I have been out enjoying this wonderful weather, but I do have a recipe that I want to share with you that will allow you to get it in the oven, and then go sit outside in the sun until it is done! Wear sunscreen, of course. I highly encourage practicing safe sun-bathing.
So this recipe is a little spicy, from the serrano peppers, and a little sweet from the tomatoes and basil, and the combination is really nice… a traditional Italian flavor with a little kick at the end! This recipe is easy, comes together quickly, and the toughest part is tearing basil leaves. What more can you ask for?
Paleo Sweet and Spicy Chicken
Chicken thighs (8 equals about 2 lbs or so)
1 Pint of Cherry or Grape Tomatoes
2 Serrano Chilies, sliced
Fresh Basil Leaves
2 Tbsp Olive Oil
Fresh Ground Black Pepper
Preheat the oven to 425 degrees F. Place the chicken thighs in a 9×13 baking dish. Pour the tomatoes in an around them. Sprinkle the sliced chilies over the top of the chicken thighs. Tear up the basil leaves and sprinkle over the top. Drizzle the olive oil over everything, and think add salt and pepper to taste.
Bake uncovered for 45 minutes at 425 degrees.
The chilies and basil leaves turn dark, but the flavor is fantastic, so make sure you get plenty on your plate! This recipe could easily be adapted for a foil packet on the grill, or even in the crockpot. And I am sure you can experiment with the chilies for different flavors. For those of you who can eat cheese, this would be amazing with some whole milk mozzarella melted on it.