Za’atar Chicken with Tahini and Pine Nuts

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
  • Salt
  • Pepper
  • 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.


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