Simple Middle Eastern Chicken

MIDDLE EASTERN CHICKEN_MNT-1.jpg

Once you add zaatar, sumac and tahini to your staples, you’ll use and enjoy them all the time.


  • 6 chicken thighs, bone-in

Marinade:

  • 2 garlic cloves

  • Zest and juice of 1 lemon

  • 1 Tbsp zaatar

  • 1 tsp sumac

  • 2 Tbsp tahini

  • 3 Tbsp parsley, minced

  • 3 Tbsp olive oil

  • Salt and pepper

Dip:

  • ½ C plain yoghurt

  • 1 garlic clove, minced

  • Zest and juice of 1/2 lemon

  • Fresh mint (optional)

Top:

  • ½ C pomegranate seeds

Preheat oven to 400. In a measure cup or small bowl, whisk together marinade.. In an oven proof gratin dish, place chicken and coat on marinade flipping to cover both sides. Roast chicken 40 minutes or until chicken juices run clear. (20-25 minutes if you use boneless). Top with pomegranate seeds and dip on the side. Enjoy over rice.







 
mainsTrish Magwoodmynewtable, testkitchen