Here we have a recipe that I made not that long ago, and I still had the tab open on my browser. When I refreshed the tab to look at it again, well, it’s gone! I tried searching for it and found a partial version of it, but it appears that the website is gone. This is not the exact one since I made changes, anyway, but I guess it doesn’t matter at this point.
I didn’t take many pictures so I will just post them below…
There was supposed to be a green sauce on top, but I didn’t like the sauce as it was and preferred it cooked with the chicken, so that’s how I wrote it here.
Directions for Za’atar Chicken with Tahini and Pine Nuts
- 1.5 Tablespoons minced garlic
- 1 cup cilantro
- 1/2 cup tahini
- 1/4 cup fresh lemon juice
- Kosher salt
In a food processor, blend all of the ingredients until smooth, seasoning to taste with the salt.
- 3 Tablespoons butter or substitute
- 1/4 cup pine nuts
- 1 cup chopped onion
- 1.5 Tablespoons za’atar seasoning
- 1/2 teaspoon cumin
- 1 teaspoon cinnamon
- 1.5 teaspoons ground all-spice
- 2 pounds boneless, skinless chicken thighs
- 1 cup chicken broth
- Cilantro, chopped
Melt 2 Tablespoons of the butter in a Dutch oven on medium heat. Saute the onions until softened (about 3-5 minutes). Add the za’atar, cumin, cinnamon, and all-spice. Cook for 1 minute until fragrant.
Add the chicken in a single layer and brown each side for a few minutes. Next add the chicken broth with some salt and pepper. Stir the tahini sauce into the pot, then bring to a boil. Reduce the heat, cover partially, and simmer until the chicken is cooked through (about 20 minutes).
Meanwhile, melt the remaining butter in a small skillet and toast the pine nuts until lightly browned (about 3-4 minutes).
Serve the chicken with the pine nuts on top, as well as with some cilantro, if desired.