Preheat the oven to 375°F (190°C).
Season the chicken thighs with salt and pepper.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken thighs and cook until browned, about 5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.
Add the chopped tamarillos, chicken broth, honey, apple cider vinegar, and smoked paprika. Stir to combine.
Return the chicken to the skillet, skin side up. Spoon some of the tamarillo mixture over the chicken.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, until the chicken is cooked through and the skin is crispy.
Remove the skillet from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley before serving.
Ingredients
Directions
Preheat the oven to 375°F (190°C).
Season the chicken thighs with salt and pepper.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken thighs and cook until browned, about 5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.
Add the chopped tamarillos, chicken broth, honey, apple cider vinegar, and smoked paprika. Stir to combine.
Return the chicken to the skillet, skin side up. Spoon some of the tamarillo mixture over the chicken.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, until the chicken is cooked through and the skin is crispy.
Remove the skillet from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley before serving.