For the tahini sauce
1/2 clove(s) of garlic
1/2 bunch parsley
100 g tahini
juice, of 1 lemon
150 ml water
For the chicken
1 chicken, cut into portions
2 onions, medium, thinly sliced
2 clove(s) of garlic, powder
1 lemon, thinly sliced, seeds removed
2 teaspoon(s) sumac
1 1/2 allspice
1 1/2 teaspoon(s) cinnamon, powder
1 chicken bouillon cube
60 ml olive oil, +extra for drizzling
1 teaspoon(s) thyme
1 teaspoon(s) oregano
1 teaspoon(s) sesame seeds
2 tablespoon(s) butter, unsalted
50 g pine nuts


1.For the tahini sauce:
2.Beat the garlic, parsley, tahini, lemon juice and water in a food processor, until the mixture becomes smooth and the texture like a thinner mayonnaise. Season with salt and pepper. Since each bunch of parsley varies in quantity, you may need to add a little more water if the sauce is too thick or a little more parsley if it turns out too thin. Create the sauce according to your preferences.
3.For the chicken:
4.Preheat oven to 190* C (374* F) Fan.
5.Wearing disposable gloves, cut the chicken into 8 portions on a cutting board.
6.Beat the garlic, lemon, sumac, allspice, cinnamon, chicken stock and a generous amount of olive oil in a food processor. Beat until all of the ingredients come together to form a paste.
7.Transfer marinade to a bowl. Finely chop the onions and add to the marinade.
8.Add the pieces of chicken and toss to coat.
9.Season with salt and pepper. Mix and refrigerate for 2-3 hours.
10.When ready, place the chicken into a small baking pan large enough to hold the chicken in a single layer. Pour the remaining marinade over them.
11.Cut 8 slices of lemon. Place a slice of lemon over each piece of chicken.
12.An easy way to make the herb mixture called za’atar, is to combine 2 tablespoons of sesame seeds, 1 tablespoon dried oregano and 1 tablespoon dried thyme in a bowl.
13.Spread the za’atar over the chicken and roast for 35-40 minutes.
14.Melt the butter in a small pan over medium heat. Add the pine nuts and sauté until golden brown. Be careful not to burn them.
15.Serve the chicken with roasted onions and lemons. Spread the sauce over them and sprinkle with pine nuts.

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