I was inspired by a recipe in a magazine where they make a dish similar to this, and serve it with grilled whole hearts of romaine. The presentation looks fantastic - but I made this on a busy weeknight and forgot to get romaine, and this was a post workout dinner so there's a sense of urgency that doesn't allow for a quick trip to the store.
After the jump - the recipe...
1lb boneless skinless chicken thighs
For the marinade:
1/4 cup olive oil
salt & pepper
4-5 garlic cloves, smashed and minced
2 tbs chopped fresh Italian parsley
1/2 small can tomato paste
Throw chicken and all marinade ingredients in a large plastic bag, toss to coat and seal. Let chicken marinate in the fridge for 1-3 hours
For the crunchy topping:
1/4 c sliced almonds
3 tbs chopped fresh Italian parsley
1 tbs chopped fresh oregano
1 tbs almond flour
1 tsp cumin
1/2 tsp cayenne
zest from 1 lemon
Mix together with a fork, crunching up the almonds as you go.
Preheat oven to 400. Spray baking sheet with olive oil/coconut oil spray. Remove chicken from bag - discard extra marinade - and place on the baking sheet. Put a couple tbs of topping on each thigh and press down. Bake for 10 minutes (leave in a little longer if your thighs are large).