Zaatar chicken tahini garlic (Print Version)
# Ingredients:
→ Tahini Sauce
01 -
1 tablespoon za'atar spice mix
02 -
⅓ cup fresh parsley, chopped
03 -
¼ teaspoon dried mint
04 -
½ cup smooth tahini (make sure it's runny)
05 -
2 tablespoons olive oil
06 -
1 teaspoon Aleppo pepper
07 -
5 garlic cloves, minced
08 -
⅓ cup red wine vinegar
09 -
¼ cup fresh lemon juice (juice of a large lemon)
10 -
¼ cup chopped fresh mint
11 -
1 teaspoon sea salt + extra for the chicken
12 -
½ teaspoon black pepper + extra for the chicken
→ Chicken
13 -
8 boneless, skinless chicken thighs (about 2–3 kg total weight)
# Instructions:
01 -
Combine tahini, red wine vinegar, olive oil, lemon juice, herbs, spices, and minced garlic in a bowl. Whisk until everything comes together. (Tip: If it's too thick, stir in a few tablespoons of water to loosen it up.) Keep half a cup of the sauce set aside for later use.
02 -
Season both sides of the chicken generously with salt and pepper. Place the chicken into the bowl with the marinade, coating well. Cover with plastic wrap and refrigerate for at least an hour, or overnight for best flavor. Keep the saved marinade in the fridge to serve with the cooked chicken later.
03 -
When you're ready to cook, pull the chicken pieces out of the marinade, letting the extra drip off. Arrange the chicken on a parchment-lined baking sheet. Bake at 205°C for 35-40 minutes, or until the inside temperature hits 74°C on a meat thermometer. Serve with the saved tahini sauce on the side.
04 -
Top with fresh parsley, grilled bell peppers, or lemon wedges if you like.
# Notes:
01 -
If your saved tahini sauce is too thick, stir in small amounts of water until it's thinner and smooth.