Chicken with Zaatar and tahini (4)

A dish of smoky chicken from Nigel Slater.

Chicken with Zaatar and tahini (4)
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Chicken with Zaatar and tahini (4)
Print Recipe
  1. Remove the two bones from the chicken thighs and flatten the meat out. Place on a piece of clingfilm or even in a plastic freezer bag, then bat the meat a little with a rolling pin or cutlet bat.
  2. There is no need to go the full escalope, just flatten out the thicker parts of the thigh. It is not essential, so don’t worry if you don’t have anything suitable, it just helps to cook the meat more evenly.
  3. For the marinade, mix together the olive oil and the lemon juice. Crush the garlic cloves then stir into the liquid with the za’atar. Place the chicken thighs in the marinade and leave for at least 40 minutes. They will come to no harm if left overnight.
  4. When you are ready to eat, get a cast-iron griddle hot, then place the chicken pieces, shaken of excess marinade, onto the bars of the griddle and let them cook till the skin is golden.
  5. Turn and cook the other side. They are ready when the juices run clear when pierced at their thickest place with a metal skewer.
  6. While the chicken is cooking, put the yogurt in a bowl and stir in the tahini. I prefer to do this lightly, leaving ribbons of the sesame paste marbling the snow-white yogurt.
  7. Slice the 2 lemons in half and place them cut side down on the griddle for a few minutes till they are warm. You will get more juice from them that way. Let the chicken rest for five minutes, then serve with the tahini dressing and the griddled lemons.
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