Preserved lemon chicken with za’atar

Preserved lemon chicken with za’atar

From
Posh Kebabs
Serves
4
Cooking time
20 mins

Chicken thighs are the chef’s choice for good reason. The mixture of dark and white meat, and the fatty skin help to keep the meat juicy and packed with flavour.

Ingredients

Quantity Ingredient
2 tablespoons za’atar
2 garlic cloves, crushed
1 tablespoon olive oil, plus a drizzle
1 teaspoon sumac
1/2 lemon, juice
8 boneless, skin-on chicken thighs

For the preserved lemon yogurt sauce

Quantity Ingredient
1 preserved lemon, preserved lemon, plus 2 tablespoons juice from the jar
200g natural yogurt
2 tablespoons tahini
salt
freshly ground black pepper

To serve

Quantity Ingredient
4 flatbreads
large handful flat-leaf parsley, roughly chopped
1/2 red onion, thinly sliced
1/2 lemon, cut into wedges

Method

  1. In a large bowl mix the za’atar, garlic, oil, sumac, and lemon juice. Add the chicken and toss to coat. Cover and leave to marinate for 15 minutes.
  2. To make the sauce, quarter the preserved lemon, scoop out and discard the flesh, then finely chop the skin. Mix this with the yogurt and tahini, then add the preserving juice from the jar, taste, and season. If necessary, add a couple of tablespoons cold water to loosen the sauce. Set aside.
  3. Heat a barbeque or griddle pan to high. Lift the chicken thighs out of the marinade and shake off any excess juices. Cook skin-side down for 5 minutes, then flip over and cook for a further 5 minutes until cooked right through. Remove from the heat and allow to rest for a couple of minutes.
  4. Serve the kebabs with flatbreads, the preserved lemon sauce, the parsley, onion, and lemon wedges.
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