Baked Chicken Shakshuka
A hearty, one-pan Mediterranean delight featuring tender chicken breast simmered in a spiced, aromatic tomato and pepper sauce.
Ingredients
- •1.5 lbs (700g) boneless, skinless chicken breasts, cut into 1-inch cubes
- •2 tablespoons extra virgin olive oil
- •1 large yellow onion, diced
- •1 red bell pepper, diced
- •3 cloves garlic, minced
- •1 teaspoon ground cumin
- •1 teaspoon smoked paprika
- •1/2 teaspoon red chili flakes (optional)
- •28 oz (800g) canned crushed tomatoes
- •2 tablespoons tomato paste
- •1/2 cup chicken stock
- •1/4 cup fresh cilantro or parsley, chopped
- •Salt and black pepper to taste
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Season the chicken cubes with salt and pepper, then sear them until golden brown on all sides. Remove the chicken from the pan and set aside.
- 3
In the same skillet, add the onion and bell pepper. Sauté for 5-7 minutes until soft and translucent.
- 4
Stir in the garlic, cumin, smoked paprika, and chili flakes, cooking for 1 minute until fragrant.
- 5
Add the tomato paste and stir for another minute, then pour in the crushed tomatoes and chicken stock. Bring the mixture to a gentle simmer.
- 6
Return the seared chicken to the skillet, nestling the pieces into the sauce.
- 7
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- 8
Remove from the oven, garnish with fresh cilantro or parsley, and serve warm.
💡 Chef tips
- For extra depth of flavor, add a teaspoon of harissa paste to the sauce.
- This dish keeps well in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Serve with warm pita bread or crusty pareve bread to soak up the flavorful tomato sauce.
✅ How it should turn out
The finished dish features succulent chicken pieces enveloped in a vibrant, smoky, and slightly spicy tomato sauce that smells of toasted cumin and garlic.