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
Units
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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