Za’atar Chicken Thighs

The Stuff:

• Olive oil
• Pinch salt
• Handful parsley leaves
• 1 sweet onion cut into slices
• 10 boneless skinless chicken thighs
• 5-6 celery sticks cut into quarters
• 1 leek cut into circles (just the white part)
• 1 cup pitted kalamata olives
• 1/2 lemon without the seeds, cut in slices
• 3 garlic clove sliced

Za’atar dressing:

• 1/4 cup olive oil
• 1 teaspoon turmeric
• 3 tablespoons Never Not Eating Za’atar
• 1 teaspoon ras el hanut
• 3 garlic cloves minced
• Juice from 1/2 lemon
• 1 tablespoon date syrup

The Method:

1. Preheat oven to 400°F/200°C.
2. In a 12-inch sauté pan, pour olive oil, salt, fresh parsley and sliced onions.
3. Place the chicken thighs over top.
4. Add the celery sticks, sliced leeks, Kalamata olives, slices of lemon and garlic.
5. Prepare the dressing by combining olive oil, turmeric, za’atar, ras el hanut, garlic, lemon and date syrup. Mix well and pour over the chicken.
6. Cover the pot and bake in the oven on 400°F/200°C for 50 minutes.
7. Remove the lid and transfer to convection broil on 450°F for 7-8 minutes to get a nice golden colour.
8. Garnish with chopped parsley.

Source: https://aish.com/zaatar-chicken-thighs