ZA'ATAR ROASTED CHICKEN THIGHS WITH GREEN TAHINI AND ISRAELI COUSCOUS

Za'atar Roasted Chicken Thighs

This is an adaptation from Chef Yotam Ottolenghi's recipe for Za'atar Roasted Chicken With Green Tahini that appeared in the August 2014 issue of Bon Appetit.  Since I had all of the ingredients on hand, this one certainly piqued my interest.  I made it with chicken thighs and served it over Israeli Couscous which absorbed all of the flavors from the chicken marinade. The Green Tahini was a perfect side condiment that added an exceptional flavor to the dish.

 

Za'atar is a Middle Eastern spice blend that is typically made with sumac, thyme, roasted sesame seeds, marjoram and oregano.  It is versatile and can be used on poultry, meats, vegetables, rice, and breads.

 

 

Tahini is a paste made from ground, hulled sesame seeds.  It is used in many Middle Eastern and Mediterranean cuisines.

 

Parsley, Garlic, Tahini, Lemons

Green Tahini:

4 garlic cloves, smashed

1 cup (lightly packed) flat-leaf parsley leaves

1/2 cup tahini

1/4 cup fresh lemon juice

1/2 cup olive oil

 

Chicken:

3-4 Chicken Thighs

1 medium red onion, thinly sliced

2 garlic cloves, smashed

1/2 lemon, thinly sliced, seeds removed

1 tablespoon sumac

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 cup water

1/4 cup olive oil, plus more for drizzling

Kosher salt, freshly ground pepper

2 tablespoons za'atar

For the Green Tahini:  Pulse garlic, parsley, tahini,  add lemon juice in a food processor. Add olive oil until a smooth paste is formed.

For the Chicken Thighs:  Preheat oven to 400°. Toss chicken, onions, garlic, lemon slices, sumac, allspice, cinnamon, water, and 1/4 cup oil in a large dish, cover with plastic film.  Chill in the fridge for at least 4hours.

 

Chicken in Marinade

Remove chicken from fridge and place the chicken, onions, garlic, and lemon slices in a baking pan.  Add the remaining marinade over and around chicken pieces. Sprinkle chicken with za'atar seasoning and drizzle with olive oil.  Roast until chicken is browned and cooked through, about 55 minutes.

Serve chicken over couscous with green tahini as a condiment.