Kasi Kitchen
Za’atar chicken with chickpeas and garlic yoghurt
A quick and easy chicken supper using the Middle Eastern spice blend, za’atar and a sprinkling of sesame seeds on chicken th!ghs. Za’atar chicken with chickpeas and garlic yoghurt
Ingredients
- 3 tbsp za’atar
- 6 tbsp olive oil
- 4 chicken th!ghs
- 2 tbsp sesame seeds
- 2 x 400g tins chickpeas, drained and rinsed
- 6 garlic cloves, peeled
- 250ml/9fl oz thick plain yoghurt
- 20 small mint leaves
Method
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Preheat the oven to 220C/200C Fan/Gas 7.
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Mix the za’atar with the oil in a small bowl.
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Put the chicken in a deep roasting tray, brush with the za’atar glaze and scatter over the sesame seeds. Add the chickpeas and garlic and bake for 30–40 minutes.
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Remove the tray from the oven, take the garlic out and set aside. Brush the chicken with the za’atar oil that has gathered at the bottom of the tray.
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Return the chicken to the oven for a further 15–20 minutes.
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Pound the roasted garlic into a paste using a mortar and pestle. Scrape the garlic paste into a bowl, then mix in the yoghurt.
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Serve the chicken on bed of chickpeas, with the garlic yoghurt trickled over and the mint leaves scattered on top.
Za’atar chicken with chickpeas and garlic yoghurt