Saturday Sauce Chicken Thighs & Ptitim

Saturday Sauce Chicken Thighs & Ptitim

Serves 4-6 People 

1 x 16 oz. Jar Saturday Sauce

2 lbs. Boneless Chicken Thighs

2 Cups Ptitim (Israeli/Pearl Cous Cous) 

Baby Bella Cremini Mushrooms (Whole)- 10 oz., Sliced

Vegetable Stock, 32 oz.

Drizzle of Silan

Fresh Parsley, Chopped 

Kosher Salt

 

  • Preheat your oven to 375 degrees. 
  • Wash, de-stem and slice your mushrooms. Lightly salt your chicken thighs with Kosher Salt. 
  • On a large sheet pan, pour out your entire jar of Saturday Sauce and all of your ptitim, mushrooms and vegetable stock. Mix thoroughly.
  • Add your chicken, coating in the mixture. Dry to make sure all of the ptitim is submerged in the liquid mixture (vs. resting on top of your chicken). 
  • Drizzle with silan for a touch of sweetness. Cover with wet parchment paper or aluminum foil and bake for approx. 30 mins. Uncover and broil for 5-7 mins. so that the chicken gets crispy and caramelized. The edge of the ptitim can get a bit crispy too (which I prefer).
  • Top with chopped fresh parsley & enjoy!
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