Middle Eastern Baked Boneless Chicken Thighs

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1 pound baby potatoes, halved

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

subheading: For the marinade:

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

Directions at themediterraneandish.com

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