Efrat's Notebook

Crispy Baked Chicken Thighs with Quick Potatoes Draft

Boneless chicken thighs in a curry and garlic breadcrumb coating, baked instead of fried, with pan-tossed potatoes, rosemary and sun-dried tomatoes on the side.

  • Prep20 min
  • Cook30 min
  • Total50 min
  • KashrutMeat

What you need

Amount:×1

Chicken

Potatoes

To serve

How I make it

Chicken

  1. Preheat the oven to 350°F (180°C).

  2. In a wide, deep plate, mix the breadcrumbs with the minced garlic, salt, pepper and curry powder.

  3. In another bowl, beat the eggs.

  4. Dip the chicken thighs in the egg, then in the breadcrumb mixture, and arrange on a baking sheet lined with parchment paper.

  5. Spray generously with oil on both sides and bake for about 30 minutes, until golden and cooked through.

Potatoes

  1. Spray a skillet with olive oil and heat it.

  2. Add the potatoes, garlic, rosemary and sun-dried tomatoes, season with salt and pepper and toss over the heat for a few minutes.

Serving

  1. Put some potatoes on each plate with a chicken cutlet beside them, and serve hot with sweet chili sauce and scallions.

Source: ChefEf (chefef.com)