Oven-Baked Chicken with Cranberry, Smoked Paprika and Rosemary Glaze over Creamy Zucchini Wheat Berries

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Lightly grease a baking dish or sheet pan with a little of the olive oil.

2. 2

   Place the dried cranberries in a bowl with the hot water and let them soften for 10 minutes. Then blend them with the honey, apple cider vinegar, 2 garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon fresh rosemary, 1 tablespoon olive oil, half the salt, and half the black pepper until you have a thick glaze.

3. 3

   Season the chicken thighs with the remaining salt, remaining black pepper, and the remaining teaspoon of smoked paprika. Arrange them in the baking dish and coat with two-thirds of the cranberry glaze.

4. 4

   Bake the chicken for 20 minutes at 220°C / 425°F. Remove the dish, brush with the remaining glaze, and bake for 12 to 15 minutes more, until the chicken is fully cooked and browned.

5. 5

   While the chicken bakes, heat the remaining olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the remaining 2 garlic cloves and the rest of the fresh rosemary; cook for 30 seconds.

6. 6

   Add the zucchini to the skillet and sauté for 4 to 5 minutes. Add the cooked wheat berries and chicken broth, stir well, and cook for 3 to 4 minutes until hot and glossy.

7. 7

   Reduce the heat to low and stir the plain Greek yogurt and lemon zest into the skillet. Mix until the wheat berries become creamy. Adjust salt and black pepper if needed.

8. 8

   Serve a bed of creamy zucchini wheat berries on each plate. Top with the baked chicken and its cranberry glaze, then finish with the chopped fresh parsley.