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!!