Zaatar tahini chicken (Print Version)
# Ingredients:
→ Tahini Dressing
01 -
1/3 cup red wine vinegar
02 -
1/2 tsp black pepper (plus extra for chicken)
03 -
1/2 cup tahini (make sure it's smooth)
04 -
1 clove of garlic, roughly chopped
05 -
1 tbsp za'atar seasoning mix
06 -
1 tsp Aleppo pepper
07 -
1 tbsp sea salt (plus extra for chicken)
08 -
2 tbsp olive oil
09 -
1/3 cup fresh parsley, finely chopped
10 -
1/4 tsp dried mint
11 -
1/4 cup lemon juice (juice from one big lemon)
12 -
1/4 cup fresh mint, finely chopped
→ Chicken
13 -
Skinless, boneless chicken thighs - about 8 pieces, weighing 2-3 kg in total
# Instructions:
01 -
Stir your tahini, red wine vinegar, olive oil, lemon juice, herbs, spices, and the chopped garlic in a bowl. Blend everything until it's combined. (Tip: If the marinade feels too thick, splash in some water, one spoon at a time, to loosen it up.) Keep 1/2 cup aside for later.
02 -
Sprinkle both sides of the chicken with salt and pepper. Toss the pieces into the bowl with the marinade, making sure they're coated. Wrap the bowl with plastic wrap, and let it chill in the fridge for at least an hour, or even overnight if you can. Pop the set-aside sauce into the fridge too—it'll be saved to serve with your chicken.
03 -
Take the chicken out of the marinade, letting anything extra drip off. Put them on a baking sheet lined with parchment. Pop it into the oven at 205°C for 35-40 minutes. Use a meat thermometer to check it reaches 74°C inside. Dish it out with the reserved tahini sauce on the side.
04 -
If you'd like, toss on some roasted peppers, fresh parsley, or lemon wedges before serving.
# Notes:
01 -
If the stored tahini sauce becomes too thick, mix in a spoon or two of water to thin it out.