Please enter the email you’re using for this account.
When we were growing up, it sometimes felt like we ate chicken every night; our mothers were constantly trying to find new ways to serve it. This recipe is dedicated to parents everywhere—we know what it means to feed a bunch of picky children! It’s super simple, but the results are visually stunning (and taste pretty great, too). The secret is matbucha, a tomato–bell pepper sauce.
“Sesame seeds are the Israeli Shake ’n Bake.”—MIKE
1/4 cup Gefen Olive Oil
1/2 large onion, minced
4 large cloves garlic, thinly sliced
1 red bell pepper, finely diced
2 tablespoons Tuscanini Tomato Paste
1 teaspoon salt
1 teaspoon Pereg Paprika
2 large tomatoes, cut into medium dice
4 bone-in, skin-on chicken thighs, or boneless, skinless chicken thighs, or chicken breasts
salt, for seasoning
1/4 cup tehina paste, such as Haddar Baracke, loosened with a fork
1/2 cup Gefen Sesame Seeds
Pour the oil into a large skillet set over medium heat. Add the onion, garlic, and pepper and cook until slightly softened, five to seven minutes.
Stir in the tomato paste, salt, and paprika until the vegetables are evenly coated. Add the tomatoes, stirring until evenly mixed. Cook until the tomatoes are dissolved, 10 to 15 minutes.
Let rest off the heat while you prepare the chicken. Gently reheat when ready to serve.
Preheat the oven to 350 degrees Fahrenheit.
Liberally season both sides of the chicken thighs with salt. Brush the skin side with tehina paste.
Scatter the sesame seeds on a platter or in a shallow dish.
Press the tehina-coated chicken into the sesame seeds.
Arrange in a baking dish or on a sheet pan seeds side up. Bake until the chicken is golden brown on top and the juices run clear, 45 to 55 minutes.
Serve with the warmed matbucha on the side.
From the book Zahav Home by Michael Solomonov and Steven Cook. Copyright © 2024 by Michael Solomonov and Steven Cook. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers. Photography by Michael Persico.
Purchase on Amazon
How Would You
Rate this recipe?
Please log in to rate
Reviews