Smoky Paprika Chicken with Mediterranean Olive Walnut Vinaigrette
Tender chicken thighs coated in aromatic Middle Eastern spices, served with a bright and tangy olive walnut vinaigrette that celebrates fresh spring flavors. This vibrant dish brings together smoky paprika, crunchy walnuts, and briny olives for an irresistible weeknight dinner.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 1.2kg)
- 2 tablespoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 4 tablespoons olive oil, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 100g pitted Kalamata olives, roughly chopped
- 60g walnuts, toasted and roughly chopped
- 3 tablespoons red wine vinegar
- 1 tablespoon pomegranate molasses
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 1 shallot, finely diced
- Zest of 1 lemon
Instructions
Preheat oven to 200°C (400°F). Pat chicken thighs dry with paper towels.
In a small bowl, combine smoked paprika, cumin, coriander, cinnamon, cayenne, salt, and black pepper. Rub 2 tablespoons olive oil over the chicken, then coat evenly with the spice mixture.
Heat an oven-safe skillet over medium-high heat. Place chicken skin-side down and sear for 5-6 minutes until the skin is golden and crispy.
Flip the chicken and transfer the skillet to the preheated oven. Roast for 20-25 minutes until the internal temperature reaches 74°C (165°F) when measured with a meat thermometer.
While chicken roasts, prepare the vinaigrette by combining chopped olives, toasted walnuts, shallot, garlic, parsley, mint, and lemon zest in a bowl.
Whisk together the remaining 2 tablespoons olive oil, red wine vinegar, and pomegranate molasses. Pour over the olive mixture and stir to combine. Season with salt and pepper to taste.
Let the cooked chicken rest for 5 minutes before serving. Spoon the olive walnut vinaigrette generously over the chicken thighs and serve immediately.
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