|Za'atar Roasted Chicken Thighs|
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|
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
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.