Baked Boneless Chicken Thighs With Baharat

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• [ ] 3 large shallots, (halved, and cut into thick slices)
• [ ] 8 boneless skinless chicken thighs, (about 1.5 pounds)
• [ ] Kosher salt
• [ ] 3 tablespoons sesame seeds, (toasted)
• [ ] Parsley for garnish
• [ ] Juice of 2 to 3 limes
• [ ] ½ cup extra virgin olive oil
• [ ] 10 to 15 garlic cloves, (minced)
• [ ] 4 tablespoons tomato paste
• [ ] 2 teaspoons Baharat
• [ ] ½ teaspoon to 1 teaspoon red pepper flakes

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1. Set a rack in the center of your oven and preheat the oven to 425 degrees F.
2. Prepare the marinade. In a large mixing bowl, add the lime juice, oliveoil, garlic, tomato paste, Baharat, and redpepper flakes. Mix to combine.
3. Arrange the shallots, in the bottom of a lightly oiled baking pan (I used a 9”x13” cast iron pan).
4. Place the baking pan with the shallots on the center rack of your heated oven. Bake for 15 minutes.