Ingredients
Scale
- 2 tablespoons butter
- 2 medium white onions (chopped)
- 2 tablespoons za’atar (see substitute below*)
- 1 tablespoon sumac
- 1–1/2 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 2 pounds boneless skinless chicken thighs
- 1 cup chicken broth
- Salt and pepper
- Naan (for serving)
- Parsley (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 butter in a dutch oven (or other heavy bottomed pot) on the stove top on medium heat. Add the onions; saute for 3 minutes. Add the za’atar, sumac, allspice and cinnamon. Cook for 3-5 minutes, stirring, until fragrant.
- Arrange the chicken evenly across the bottom of the dutch oven. (You can add a splash of chicken broth if the butter has “dried up” to prevent burning/sticking). Sear the chicken thighs for 30 seconds per side. Add the rest of the chicken broth. Season with salt and pepper. Increase heat and bring to a boil, then reduce heat, cover partially and simmer for 25-35 minutes.
- Make the pine nuts: In a small skillet over medium-high heat, melt the butter. Add pine nuts. Cook for 3-4 minutes, stirring, until pine nuts toast and lightly brown. 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.
- Category: Main