Za'azar Chicken with Tahini Yoghurt and Roast Shallots
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Ingredients
- 4 bone-in, skin-on chicken thighs or quarters.
- 2 tablespoons of Za'atar
- 6-8 large shallots, peeled and halved.
- 2-3 tablespoons of Olive oil.
- Juice and zest of 1 whole lemon.
- 2 cloves of garlic, smashed or grated.
- 1 cup Greek yoghurt, 1 tablespoon tahini, juice of half a lemon, and a pinch of salt.
Instructions
Marinate the chicken: Mix za'atar, olive oil, lemon juice, zest, and garlic in a large bowl.
Add the chicken and shallots, tossing well to coat. Let it rest for 30 minutes.
Preheat the oven: Set your oven to 180°C/350°F.
Roast: Place the chicken and shallots in an ANTA baking dish. Roast for 50 minutes until the chicken skin is crisp and the shallots are tender and caramelized.
Make the sauce: Whisk together the Greek yoghurt, tahini, lemon juice, and garlic until smooth.
Serve: Spread the tahini yoghurt on a plate, top with the roasted chicken and shallots, and add fresh herbs.