Za'atar Tahini Chicken Thighs with Greek Yoghurt & Pomegranate
Description
These oven-baked za'atar tahini chicken thighs are juicy, flavour-packed, and incredibly easy to make. Marinated in a rich blend of za'atar, tahini, honey, lemon, garlic and fresh herbs, the chicken is roasted until beautifully caramelised, then served over creamy Greek yoghurt with pomegranate seeds, pickled red onion and crunchy pistachios. This Middle Eastern-inspired chicken platter is perfect for weeknight dinners, entertaining guests, or meal prep.
Ingredients
Chicken
- 900 g chicken thighs bone-in or boneless
Marinade
- ¼ cup lemon juice
- 2 cloves garlic minced
- 2 tbsp za'atar
- 2 tbsp honey
- 1 heaped tbsp tahini
- 1 large spring onion thinly sliced
- 1 cup fresh coriander finely chopped
- 2 tbsp olive oil
- 1 tsp salt or to taste
- ½ tsp black pepper or to taste
Yoghurt Base
- 1 ½ cups Greek yoghurt thick full-fat
Garnish
- ½ cup pickled red onion
- ½ cup pomegranate seeds
- 2 tbsp fresh dill
- ¼ cup pistachios crushed
Instructions
Prepare the Chicken
- In a large bowl, combine lemon juice, garlic, za'atar, honey, tahini, spring onion, coriander and olive oil. Season with salt and black pepper, then mix well until combined.
- Add the chicken thighs and coat thoroughly in the marinade.
- Cover and marinate in the refrigerator for at least 1 hour or overnight for best flavour.
Bake the Chicken
- Preheat the oven to 210°C fan bake (410°F). Line a baking tray with parchment paper or foil.
- Arrange the marinated chicken thighs on the prepared tray and spoon any remaining marinade over the top.
- Bake for 15–20 minutes or until the chicken is golden, caramelised and reaches an internal temperature of 75°C (165°F).
- Rest the chicken for 5 minutes before serving.
Assemble and Serve
- Spread the Greek yoghurt across a large serving platter using the back of a spoon.
- Arrange the warm chicken thighs over the yoghurt.
- Top with pickled red onion, pomegranate seeds, fresh dill and crushed pistachios before serving.
Notes
- Marinate the chicken overnight for the best flavour.
- Use full-fat Greek yoghurt or labneh for a thicker serving base.
- Line the baking tray well to prevent the honey marinade from sticking.
- Chicken can also be grilled over medium-high heat for 6–8 minutes per side.