Monday, August 25, 2014

ZA'ATAR ROAST CHICKIEN WITH GREEN TAHINI ENJOY DAN:

ZA’ATAR ROAST CHICKEN WITH GREEN TAHINI FOR LABOR DAY PARTY by CHEF DAN:
Serves 6
GREEN TAHINI SAUCE:
1 cup yogurt
1/2-cup tahini
1 cup cilantro
2 garlic cloves, smashed
1/4-lemon juice
Kosher salt to taste

CHICKEN AND ASSEMBLY:
1 4 pound cut up fryer, skin on, bone in chicken
2 onions, finely sliced
2 garlic cloves, smashed
1 lemon, thinly sliced
1 tablespoon sumac
1-1/2-teaspoon ground allspice
2 teaspoon EACH ground tumeric, ground ginger, and ground cinnamon
1 cup chicken broth
1/4-cup olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 tablespoon za’atar
12 ounces angle hair pasta
1/4-cup pine nuts
DIRECTIONS:      
1.      Heat a pot of water over high heat until boiling, add 1 tablespoons kosher salt.
2.      Cook pasta according to package directions, drain and set aside.
GREEN TAHINI SAUCE
1, Pulse yogurt, garlic, taahini, cilantro, lemon juice and 1/2-cup of water in a food processer process until smooth.
CHICKEN ASSEMBLY:   (PRE-HEATED OVEN TO 400 DEGREES)
1.      Toss chicken, onions, garlic, lemon, sumac, allspice, turmeric, ginger, cinnamon, broth, and 1/4-cup oil in Ziploc bag, season with salt and pepper, refrigerate overnight.
2.      Place chicken, onions, garlic and lemon on a rimmed baking sheet, spooning marinate over and around chicken.
3.      Sprinkle with za’atar and roast for 45-55 minutes.
4.      Melt butter in a skillet over medium-high heat when sizzling.
5.      Add pine nuts and sauté, stirring often until butter foams, and nuts are golden brown about 3-4 minutes, season with salt and set aside.
6.      In a skillet over medium-high add pasta making sure pasta is drained and dry cook 1-2 minutes.
7.      Serve chicken with roasted onions and lemon, topped with pine nuts.
8.      Serve pasta and green tahini sauce on the side. 

ENJOY DAN:                               BON-APPETITE!!

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