Ingredients for Green Tahini Sauce
2 cloves of garlic
1 cup of flat leaf parsley
1/2 cup tahini sauce (found in any Middle Eastern store)
1/4 cup fresh lemon juice
1 teaspoon white sugar
salt and black pepper to taste
Ingredients for the Chicken
1 whole chicken split in 4 quarters
1/2 a red onion sliced
1/2 white onion sliced
3 cloves of garlic lightly smashed
1 lemon thinly sliced
Juice of 1 lime
1 1/2 teaspoon ground allspice
1 tablespoon ground sumac (found in any Middle Eastern store)
1 stick of cinnamon
1 cup of chicken broth
1/4 cup of olive oil
2 tablespoons Za’atar (found in Middle Eastern store)
1 tablespoon Kocher salt
1 tablespoon black pepper
Green Tahini Sauce
Add all the ingredients under the recipe for the sauce into a food processor and pulse to a smooth creamy texture. If your sauce if too think add a tablespoon of butter milk or more until you get to a may like consistency. Cover and chill in the refrigerator.
Place your four quarters of chicken into a large bowl and add the lime juice to it. Rub it around with your fingers. Rinse with tap water and let the chicken drain. Trim any excess fat or skin hanging from around it.
Add the pieces of chicken to a large zip lock bag.
To the bag add the slices of lemon, onions, garlic, sumac, allspice, cinnamon stick, chicken broth. salt and black pepper and the olive oil. Seal the bag and rub around the spices so that it coats the chicken. Place in the refrigerator to marinate for at least 4 hours.
Heat the oven to 400 degrees.
Remove the chicken from the fridge and let it come to room temperature for about 30 minutes.
Place the chicken, onions, garlic, and lemon slices on a rimmed baking sheet and port the rest of the marinade over the chicken.
Sprinkle with 2 teaspoons of the Za’atar spice. Roast the chicken until done. Approximately 40-45 minutes.
Serve with pieces of garlic naan, and potatoes. Add the tahini sauce over the chicken.
Adapted and modified from Bon Appetit