It was the first time that I used a Tahini based marinate for boneless and skinless chicken.
I looked for an Arabic way to prepare chicken thighs and many different methods came up. Many used a coal grill to bake them. But the one with the marinade stood out. Since I was in Jordan a couple of years ago I love Za'atar. The earthy flavour mixed with sesame is great.
I had all ingredients on hand because I first bought the chicken this week without knowing what to cook with it.
The best side to this dish is rice. But use Lavash bread if you can lay your hands on some.
Preparing the marinade does not take long. The chicken should be in it at least for an hour, but over night or a couple of hours would be better. Mine was in the marinate for 4 hours.
When the marinate is ready, before you toss the thighs in, fill two tablespoons in a bowl and set them aside for later. It will go on top of the baked chicken thighs.
Preheat the oven 180 C fan and use baking paper to lay the thighs flat on. Bake for 25 to 30 minutes. Check if they are done.
Serve with parsley Basmati rice.
Marinate for 3 boneless and skinless chicken thighs:
1/3 cup of Tahini
4 cloves of garlic crushed
1/2 lemon juiced
2 tbsp raspberry or red wine vinegar
5 tbsp water
2 tbsp Za'atar
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