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This weeknight chicken features a unique sauce loaded with flavor. You can replace the chicken thighs with bone-in chicken; simply increase cooking time.
1 pound boneless, skinless chicken thighs
1 and 1/2 tablespoons oil, such as Gefen Canola Oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 and 1/2 tablespoons Pereg Za’atar
2/3 cup water
2 tablespoons oil, such as Gefen Canola Oil
3 cloves garlic or 3 cubes Gefen Frozen Garlic
2 jalapeño peppers, sliced (optional)
3/4 bunch parsley
1/2 cup Haddar Baracke Tahini Paste
1/2 teaspoon salt
Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Place chicken on baking sheet and brush tops and bottoms with oil. Sprinkle on salt and pepper and cover each chicken piece with za’atar.
Bake for 20–25 minutes.
Meanwhile, place all sauce ingredients in a blender and blend until smooth. Taste and adjust salt or lemon as needed. (You don’t need all the tahini sauce for this recipe. Save in the fridge for future use, to drizzle on roasted vegetables or salads or use as a dip for raw veggies, pita, and even challah.)
Pour a bit of green tahini sauce on the bottom of a serving dish. Top with chicken pieces and serve with extra tahini on the side.
Styling and photography by Chay Berger
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