What you need:
2 garlic cloves (smashed)
1 cup parsley leaves with tender stems
1/2 cup tahini
1/4 cup fresh lemon juice
2 lbs chicken breast or chicken legs, with bone
1 lemon (remove seeds and slice thinly)
2 garlic cloves (smashed and chopped)
1 tbps sumac
freshly ground pepper
1 1/2 tsps ground allspice
2 medium red onions (sliced)
1 tsp ground cinnamon
1/4 cup pine nuts
1 cup low-sodium chicken broth or water
1/4 cup olive oil, plus more for drizzling
2 tbps za’atar
6 pieces lavash or other flatbread
2 tbps unsalted butter
Put garlic, parsley, tahini, lemon juice, and 1/2 cup water in a food processor. Add water continually to achieve the consistency that you want. Season with salt and pepper for taste. Set aside
Preheat your oven to 400°. Put chicken, onions, garlic, lemon, sumac, allspice, cinnamon, broth, and 1/4 cup oil inside a resealable plastic bag. You can add salt and pepper for taste. Put the plastic bag inside the fridge to let the marinade sip in.
Prepare your baking sheet, put the chicken and marinade inside. Add the onions, garlic and lemon. Make sure that the chicken is drizzled with the marinade all over. Add za’atar, and then roast for at least 55 minutes.
In a frying pan, melt butter. When the butter has melted and is hot enough, add the pine nuts. Make sure to stir it often and gently. Do not burn them, just cook them until they turn golden brown. If you want a salty taste, add salt.
Now, everything is ready to be serve. Put chicken on a platter, and top it with the roasted pine nuts. Drizzle it with lavash and tahini sauce, and viola, you got a masterpiece!
For a better taste, you can marinade the chicken one day ahead. This will allow the marinade to really sip in on the chicken, and enhance its flavour. You can also make the tahini sauce in advance. The tahini sauce will last for at least 3 days, if stored properly.