Ingredients:
500gm of skinless bone in Chicken thighs
2 ½ tbsp. of Tomato Pickle
½ tsp. of fresh thyme (optional)
Coriander leaves for garnish
Method:
Marinate the chicken thighs with the tomato pickle and thyme for about 1 hour. For best results marinate it overnight.
Tip: Instead of tomato pickle you could use mango or garlic pickle or even chilly pickle depending on how spicy you like it to be.
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 low-medium heat till the chicken is cooked.
Garnish with chopped coriander leaves. Serve Hot and Enjoy! 
Purely Doreen 
I’ve never tried tomato pickle before, so this will be an interesting dish to try for the first time. On your tip about cooking on stove top— Doreen, what texture are we aiming for when the chicken has finished cooking on medium-low heat? Should it be crispy or soft? Also, did you use any kind of salt in addition to the thyme at any point in the recipe? I’m excited to try this new dish!
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Sorry for the late reply. I was on Vacation… 🙂 Seema since the pickle contains salt I did not add more salt. The texture your looking for is succulent chicken pieces. I hope I answered your questions…
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Not a problem, at all! I hope you had a lovely trip! And thank you! That’s exactly all I needed to know. Thank you for the great idea 🙂
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