Za’atar Chicken with Green Tahini Sauce
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Cooking tools:
- Blender
- Oven
- Baking sheet
- Parchment paper
- Pastry brush
- Chef's knife
- Cutting board
- Serving platter
- Spoon
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 and 1/2 tablespoons oil, such as Gefen Canola Oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 and 1/2 tablespoons Pereg Za’atar
- 2/3 cup water
- 2 tablespoons oil, such as Gefen Canola Oil
- 3 cloves garlic or 3 cubes Gefen Frozen Garlic
- 2 jalapeño peppers, sliced (optional)
- 3/4 bunch parsley
- 1/2 cup Haddar Baracke Tahini Paste
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