Then I got a little creative and decided to try my hand at recreating my mom's Persian chicken. This is usually served with yogurt sauce and caramelized onion, carrots, and fried raisins and nuts - which I did not have. So I just seasoned it with what she uses.
I sliced a couple onions and layered them into a Pyrex dish. After defrosting about a half pound of chicken thighs I put them on top, seasoned with salt, pepper, garlic powder, cinnamon, and turmeric. Then I baked it for about 20 minutes until the chicken was cooked through. The onions pick up all the yummy flavors of the chicken and vice versa.