This dish is essentially a warm bowl of Middle Eastern comfort. We use chicken thighs because they stay juicy while simmering in za’atar and sumac, creating a pan sauce that is earthy and bright. It is the kind of meal that feels substantial without being heavy.
The green tahini sauce is what makes this unique. It is a sharp, herb-packed blend of parsley, cilantro, and lemon that balances the richness of the chicken and the crunch of butter-toasted pine nuts. You will likely want to make extra, because it is just as good on roasted vegetables or as a dip.
This is an easy win for a weeknight dinner, but the colors and flavors so vibrant that you can easily serve it at your next dinner party. Just put out some shallow bowls and plenty of warm naan to catch the sauce at the bottom. 
How to Make Za’atar Chicken with Green Tahini and Pine Nuts
Make the Green Tahini
Combine the tahini, parsley, cilantro, garlic, lemon juice, olive oil, salt, and 1/4 cup water in a blender.
Blend until smooth and creamy, adding more water a tablespoon at a time until you reach a pourable consistency.
Taste and adjust seasoning with more lemon juice or salt. Set aside.
Cook the Chicken
Melt 2 tablespoons butter in a Dutch oven or heavy-bottomed pot over medium heat.
Add the onions and cook for 3-4 minutes until softened.
Add the za’atar, sumac, allspice, and cinnamon. Cook for 3-5 minutes, stirring frequently, until the spices are fragrant and toasted.
Arrange the chicken thighs in a single layer across the bottom of the pot. If the butter has absorbed into the onions and the pot looks dry, add a splash of chicken broth to prevent sticking.
Sear the chicken for 30 seconds per side.
Pour in the remaining chicken broth and season generously with salt and pepper. Increase heat and bring to a boil, then reduce to a simmer.
Cover partially and cook for 25-35 minutes until the chicken is very tender and cooked through.
Toast the Pine Nuts
While the chicken simmers, melt 2 tablespoons butter in a small skillet over medium heat.
Add the pine nuts and cook for 3-4 minutes, stirring constantly, until golden brown and fragrant. Watch them closely as they can burn quickly.
Transfer to a small bowl.
Assemble
Warm the naan in the oven or wrapped in foil.
Spoon the chicken and some of the cooking liquid into shallow bowls.
Drizzle generously with the green tahini sauce.
Top with toasted pine nuts, fresh parsley leaves, and pomegranate arils.
Za’atar Chicken with Green Tahini and Pine Nuts
- Total Time: 55 minutes
- Yield: Serves 4
Description
Fragrant zaatar-spiced chicken thighs simmered in broth, served with a vibrant green tahini sauce and crunchy pine nuts. Perfect for a weeknight dinner.
Ingredients
For the chicken
- 2 tbsp butter
- 2 medium white onions, chopped
- 2 tbsp za’atar
- 1 tbsp sumac
- 1 1/2 tsp ground allspice
- 1 tsp ground cinnamon
- 2 lb (900 g) boneless skinless chicken thighs
- 1 cup (240 ml) chicken broth
- Kosher salt
- Black pepper
For the green tahini
- 1/2 cup (120 ml) tahini
- 1 bunch parsley, leaves and tender stems
- 1 bunch cilantro, leaves and tender stems
- 2 cloves garlic
- 1/4 cup (60 ml) fresh lemon juice
- 2 tbsp olive oil
- 1/4-1/3 cup (60-80 ml) cold water
- Kosher salt
To finish
- 1/3 cup (50 g) pine nuts
- Naan, for serving
- Parsley leaves, for serving
- Pomegranate seeds, for serving
Instructions
- Make the green sauce: In a blender, combine all sauce ingredients. Blend until smooth. Taste and adjust to your liking.
- Make the chicken: Melt 2 tablespoons of butter in a Dutch oven or other heavy-bottomed pot over medium heat (approximately 300°F/150°C). Add the onions and sauté for 3 minutes. Add the zaatar, sumac, allspice, and cinnamon. Cook for 3-5 minutes, stirring, until fragrant.
- Arrange the chicken evenly across the bottom of the Dutch oven. Add a splash of chicken broth if needed to prevent burning or sticking. Sear the chicken thighs for 30 seconds per side. Add the remaining chicken broth. Season with salt and pepper. Increase heat to a boil, then reduce heat, partially cover, and simmer for 25-35 minutes.
- Make the pine nuts: In a small skillet over medium-high heat (approximately 375°F/190°C), melt the butter. Add pine nuts. Cook for 3-4 minutes, stirring, until the pine nuts are toasted and lightly browned. Be careful not to burn them.
- Assemble: Warm the naan in the oven or microwave. Spoon chicken into bowls. Serve topped with green sauce, sprinkled with pine nuts, and topped with parsley.
Notes
- For a richer flavor, use bone-in, skin-on chicken thighs and increase the simmering time by 10-15 minutes.
- If you don’t have zaatar, substitute with a mix of 1 tsp dried oregano, 1/2 tsp dried thyme, 1/4 tsp sesame seeds, and a pinch of salt.
- Leftover chicken and sauce can be stored separately in airtight containers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 40
- Cholesterol: 150
If you liked this, you are going to love these favorite chicken recipes:
Katsu Fried Chicken and Rice Burger
Fried Chicken, Bacon and Hot Honey Biscuits
Braised Chicken Thighs with Mushrooms and Creamy Polenta
Bacon & Pineapple Chicken Kabobs with Hawaiian Sauce
Garlic-Butter and Parmesan Chicken
Kolkata-Style Spicy Chili Chicken
Frequently Asked Questions
What can I use if I don’t have za’atar?
If you don’t have za’atar, you can make a substitute by mixing dried oregano, thyme, sesame seeds, and a pinch of salt.
How can I adjust the consistency of the green tahini sauce?
To adjust the consistency of the green tahini sauce, you can add more water, one tablespoon at a time, until it reaches your desired pourable consistency.
Is it necessary to use chicken thighs for this recipe?
While chicken thighs are recommended for their juiciness, you can also use chicken breasts, but be mindful to cook them until just done to prevent drying out.
Very nice preparation! However, when viewing on my desktop computer, the Green Tahini ingredients amounts are missing (not in the Ingredients List). I had to wing that part of the recipe.
Dajek, thank you for catching that, much appreciated. In a recent edit of the recipe, that fell out of the formatting. Always great that we have our trusty readers help us out! It’s been updated and you should be good to go. Thanks again.
This is so amazing!
I have made this three times and it is always fantasgtic!
The green tahini rules!
This is so delicious, I love love love it!
whats the substitute for za’atar?
Made yesterday and it was incredible!