500gm of skinless bone in Chicken thighs
2 ½ tbsp. of Tomato Pickle
½ tsp. of fresh thyme (optional)
Coriander leaves for garnish
Marinate the chicken thighs with the tomato pickle and thyme for about 1 hour. For best results marinate it overnight.
Preheat the oven at 190oC (374 F). Put the marinated chicken in an oven proof dish and cover it with aluminum foil. Poke three to four small holes on the cover so steam can escape. Bake for 40 min, then remove the cover and bake for additional 10 min.
Tip: You can also cook this on stove-top over medium-low heat till the chicken is cooked.