Za’atar Chicken with Green Tahini and Pine Nuts

This dish is essentially a warm bowl of Middle Eastern comfort. We use chicken thighs because they stay juicy while simmering in za’atar and sumac, creating a pan sauce that is earthy and bright. It is the kind of meal that feels substantial without being heavy.

The green tahini sauce is what makes this unique. It is a sharp, herb-packed blend of parsley, cilantro, and lemon that balances the richness of the chicken and the crunch of butter-toasted pine nuts. You will likely want to make extra, because it is just as good on roasted vegetables or as a dip.

This is an easy win for a weeknight dinner, but the colors and flavors so vibrant that you can easily serve it at your next dinner party. Just put out some shallow bowls and plenty of warm naan to catch the sauce at the bottom.

How to Make Za’atar Chicken with Green Tahini and Pine Nuts

Make the Green Tahini

Combine the tahini, parsley, cilantro, garlic, lemon juice, olive oil, salt, and 1/4 cup water in a blender. Blend until smooth and creamy, adding more water a tablespoon at a time until you reach a pourable consistency. Taste and adjust seasoning with more lemon juice or salt. Set aside.

Cook the Chicken

Melt 2 tablespoons butter in a Dutch oven or heavy-bottomed pot over medium heat. Add the onions and cook for 3-4 minutes until softened. Add the za’atar, sumac, allspice, and cinnamon. Cook for 3-5 minutes, stirring frequently, until the spices are fragrant and toasted.
Arrange the chicken thighs in a single layer across the bottom of the pot. If the butter has absorbed into the onions and the pot looks dry, add a splash of chicken broth to prevent sticking. Sear the chicken for 30 seconds per side.
Pour in the remaining chicken broth and season generously with salt and pepper. Increase heat and bring to a boil, then reduce to a simmer. Cover partially and cook for 25-35 minutes until the chicken is very tender and cooked through.

Toast the Pine Nuts

While the chicken simmers, melt 2 tablespoons butter in a small skillet over medium heat. Add the pine nuts and cook for 3-4 minutes, stirring constantly, until golden brown and fragrant. Watch them closely as they can burn quickly. Transfer to a small bowl.

Assemble

Warm the naan in the oven or wrapped in foil. Spoon the chicken and some of the cooking liquid into shallow bowls. Drizzle generously with the green tahini sauce. Top with toasted pine nuts, fresh parsley leaves, and pomegranate arils.

Za’atar Chicken with Green Tahini and Pine Nuts

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4 from 6 reviews

Author: Sarah Mason
Total Time: 50 minutes
Yield: Serves 4

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Description

Za’atar-spiced chicken thighs simmer until tender, then get topped with bright green tahini sauce, butter-toasted pine nuts, and pomegranate. Serve with naan for scooping.

Ingredients

Units

For the chicken:

2 tablespoons butter
2 medium white onions (chopped)
2 tablespoons za’atar
1 tablespoon sumac
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
2 lb (900 g) boneless skinless chicken thighs
1 cup (240 ml) chicken broth
Kosher salt and black pepper

For the green tahini:

1/2 cup (120 ml) tahini
1 bunch parsley (leaves and tender stems)
1 bunch cilantro (leaves and tender stems)
2 cloves garlic 1/4 cup (60 ml) fresh lemon juice
2 tablespoons olive oil
1/4–1/3 cup (60-80 ml) cold water, as needed to loosen

To finish:

1/3 cup (50 g) pine nuts
Naan (for serving)
Parsley leaves (for serving)
Cranberries or pomegranates for topping

Instructions

Make the green sauce: In a blender, combine all sauce ingredients. Blend until smooth. Taste and adjust to your liking.
Make the chicken: Melt 2 tablespoons butter in a dutch oven (or other heavy bottomed pot) on the stove top on medium heat. Add the onions; saute for 3 minutes. Add the za’atar, sumac, allspice and cinnamon. Cook for 3-5 minutes, stirring, until fragrant.
Arrange the chicken evenly across the bottom of the dutch oven. (You can add a splash of chicken broth if the butter has “dried up” to prevent burning/sticking). Sear the chicken thighs for 30 seconds per side. Add the rest of the chicken broth. Season with salt and pepper. Increase heat and bring to a boil, then reduce heat, cover partially and simmer for 25-35 minutes.
Make the pine nuts: In a small skillet over medium-high heat, melt the butter. Add pine nuts. Cook for 3-4 minutes, stirring, until pine nuts toast and lightly brown. Be careful not to burn them.
Assemble: Warm the naan in the oven or microwave. Spoon chicken into bowls. Serve topped with green sauce, sprinkled with pine nuts and topped with parsley and pomegranates.

Notes

Za’atar Quality: Good za’atar makes a difference. Look for brands with visible sesame seeds and dried herbs, not just powder.

Chicken Options: Bone-in thighs work too and add more flavor, but increase cooking time to 40-45 minutes. You can also use chicken breasts, though thighs stay more tender.

Green Tahini Uses: Make extra sauce. It keeps for 5 days in the fridge and works as a salad dressing, vegetable dip, or drizzle for grilled fish or roasted vegetables.

Tahini Consistency: Well-stirred tahini is key. If your tahini is separated in the jar, mix it thoroughly before measuring.

Pine Nut Substitute: Sliced almonds or chopped pistachios work if pine nuts aren’t available or are too expensive.

Pomegranate Season: Fresh pomegranate arils are best, but dried cranberries add a similar tart-sweet pop when pomegranates aren’t in season.

Make Ahead: The chicken can be cooked a day ahead and reheated gently. The green tahini keeps for up to 5 days. Toast the pine nuts fresh before serving.

Serving Suggestions: Rice pilaf or couscous works alongside naan. A simple cucumber and tomato salad balances the richness.

Spice Level: This isn’t spicy, but you can add 1/4 teaspoon cayenne or red pepper flakes with the other spices if you want heat.