SIMPLE MIDDLE EASTERN CHICKEN

“A staple main course for my family, this flavourful chicken bake is garnished with pomegranate seeds.”

SERVES 6

Marinade

2 garlic cloves

Zest and juice of 1 lemon 1 tbsp za’atar

1 tsp sumac

2 tbsp tahini

3 tbsp parsley, minced 3 tbsp olive oil

6 chicken thighs, bone-in

Dip

½ cup plain yogurt

1 garlic clove, minced

Zest and juice of ½ lemon Fresh mint (optional)

Topping

½ cup pomegranate seeds

ROAST CHICKEN

1. Preheat oven to 400°F. In measuring cup or small bowl, whisk together marinade. Season with salt and pepper.

2. In ovenproof gratin dish, add chicken and coat with marinade, flipping to cover both sides. Roast chicken for 40 minutes, or until chicken juices run clear (20 to 25 minutes if you use boneless).

3. Top with pomegranate seeds and serve with dip on the side. Enjoy over rice.