Baked Chicken with Cherry Tomatoes and Organic Pink Salt
Himalayan pink salt Cherry tomatoes are a sight of accomplishment in your kitchen garden. They are a wonder, a joy, a sense of fulfillment and an emotional upheaval. You have worked hard at growing those red rubies in your back yard or in flower pots and now is the time to put them to cooking use. But Alas! Cherry tomatoes are not a big win on Asian cuisine or even hearty Indian gravy. So, all the effort you put into growing and nourishing them is now only down to a bowl of salad. They look so appetizing and precious on a stem that its heart breaking to pick them just for a bowl of salad where their original sparkle will get lost after slicing.
They grow quickly, tall and offer bite size fun snacks but using them in real cooking is usually not an option for home cooks like me. But the color and flavor they bring to any dish are delicious and appetizing by sight. After careful consideration, I decided to try a simple recipe that uses cherry tomatoes as whole in a dish which is loved by everyone and that is Baked chicken with Organic spices!
This is a delicious recipe for autumn and one for busy days. Some organic spices and pink salt, chicken thighs, rosemary and few cloves of garlic are all you need to cook up this scrumptious delight.
Ingredients:
- Half a dozen, bone in and skin on chicken thighs, trimmed of fat
- 1/2 teaspoon of pink salt
- 20 to 25 freshly picked cherry tomatoes
- Organic Cloves of garlic peeled, whole
- 1 1/2 Tbsp. balsamic vinegar
- 2 Tbsp. olive oil
- 2 fresh springs of rosemary
- Himalayan organic black pepper to taste
Method:
Arrange chicken thighs in a deep baking tray, exposing the skin side up so that it gets cooked through. Make sure the thighs have some space in between. Sprinkle Himalayan pink salt and grind organic black pepper over thighs on both the sides. Preheats the oven to 400 °F temperature. Slice cherry tomatoes in half and pour over chicken thighs filling the gaps between them. Mix Balsamic vinegar and olive oil and pour on the chicken covering it completely. Lay sprigs of rosemary on chicken. Bake uncovered for 45 minutes until the chicken is cooked through. Check for tenderness and set aside for cooling. You can serve the dish with rice or noodles.