Chicken Ktzitzot

The Stuff: 

  • 1 tablespoon extra virgin olive oil
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 tablespoon Never Not Eating Baharat
  • ½ teaspoon kosher salt
  • 1½ pounds ground chicken
  • ¼ cup chopped fresh parsley
  • Cooking spray
  • 1⁄3 cup raw 100% tahini
  • 1⁄3 cup freshly squeezed lemon juice

The Method:

  1. Preheat the oven to 425°F. Line a baking sheet with baking paper.
  2. Heat a medium sauté pan over medium-high heat.
  3. Add oil and sauté onions until just beginning to brown, about 3 minutes.
  4. Add garlic, baharat, and salt. Cook until just fragrant, about 30 seconds.
  5. Place ground chicken in a medium bowl.
  6. Add parsley, onions, and garlic and mix to combine.
  7. Divide mixture into 12 equal portions.
  8. Roll a portion between the palms of your hands to make a compact ball.
  9. Flatten the ball into a patty about 1⁄2-inch thick and transfer to the prepared baking sheet.
  10. Repeat with remaining portions.
  11. Spray tops with cooking spray and bake at 425°F for 9 minutes.
  12. Flip ktzitzot, spray tops with cooking spray, and bake 9 minutes more or until cooked through. 
  13. Whisk together tahini and lemon juice. Thin to desired consistency with water. 
  14. Drizzle tahini over ktzitzot.

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