Chicken Yeffa
Elevate your weeknight dinner rotation with Chicken Yeffa, a flavorful one-pan dish that fuses aromatic spices and tender chicken thighs for a soul-warming meal. This recipe features bone-in, skin-on chicken seared to golden perfection, then simmered in a vibrant tomato-based sauce infused with smoked paprika, turmeric, cumin, and a touch of ginger. Sweet roasted red bell peppers and freshly squeezed lemon juice add depth and brightness, while a final sprinkle of chopped cilantro ties it all together. Pair this savory creation with fluffy white rice or couscous to soak up the rich, spiced sauce. Ready in just an hour, Chicken Yeffa is perfect for family dinners or entertaining guests, offering a harmonious blend of bold flavors with minimal effort.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs, bone-in, skin-on
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 teaspoons Smoked paprika
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Cayenne pepper (optional, for heat)
- 2 tablespoons Tomato paste
- 2 medium Red bell peppers, roasted and sliced
- 1 large Onion, finely chopped
- 1.5 cups Chicken stock or water
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
- 4 cups Cooked white rice or couscous (for serving)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon of salt and 1 teaspoon of ground black pepper.
In a large bowl, combine the garlic, ginger, smoked paprika, turmeric, cumin, and cayenne pepper if using. Add the chicken thighs, drizzle with 2 tablespoons of olive oil, and toss to coat evenly. Set aside to marinate for 15 minutes.
Heat a large skillet or Dutch oven over medium heat and add the remaining 1 tablespoon of olive oil. Once hot, add the chicken thighs skin-side down and sear for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, add the chopped onion and sauté for 3-4 minutes until soft and translucent. Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
Add the roasted red bell peppers and stir to combine. Pour in the chicken stock or water, scraping the bottom of the pan to deglaze and release any browned bits for extra flavor.
Return the chicken thighs to the skillet, skin-side up, and reduce the heat to low. Cover and simmer for 25-30 minutes until the chicken is cooked through and tender.
Uncover the skillet and stir in the lemon juice and fresh cilantro for a burst of freshness. Adjust seasoning with additional salt if needed.
Serve the Chicken Yeffa hot over a bed of white rice or couscous. Garnish with extra cilantro if desired.
Nutrition Facts
Calories |
3763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.6 g | 241% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 6802 mg | 296% | |
| Total Carbohydrate | 285.6 g | 104% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 27.4 g | ||
| Protein | 233.1 g | 466% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 4120 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
