Za’atar Chicken

• porcje: 4-6
• czas aktywny: 15 min
• całkowity czas: 55 min

Składniki

3 shallots, thinly sliced

2 pounds bone-in, skin-on chicken thighs

2 tablespoons olive oil

1 tablespoon za'atar, homemade (page 222) or store-bought

½ tablespoon Aleppo pepper

½ tablespoon baking powder

Salt and freshly ground black pepper

FOR THE ZA'ATAR OIL

2 tablespoons olive oil

1 tablespoon za'atar

1 tablespoon toasted

sesame seeds, for garnish

Wskazówki

1. Preheat the oven to 425°F.

2. Grab an oven-safe dish and place the shallots on the bottom.

3. Pat the chicken thighs dry and drizzle with the olive oil. In a small bowl, combine the za'atar, Aleppo pepper, baking powder, salt and pepper to taste and mix the spices well. Add the spice mixture to the chicken and massage well to ensure that the thighs

are coated evenly.

4. Place the chicken thighs over the shallots and bake for 35 to 40 minutes and the chicken is golden and crispy on the outside.

5. For the za'atar oil: While the chicken is baking, mix together the olive oil and za'atar and set aside to infuse.

6. Plate the chicken and top with all the juices and caramelized shallots from the bottom of the baking dish. Garnish with the

sesame seeds, and serve right away with the za'atar oil for dipping.