Zhoug Chicken Bake

Name: Zhoug Chicken Bake
Total time: 40 min
Yield: 4
Cuisine: Middle-Eastern Inspired
Ingredients: 1 Red Onion; 150g Tahini; 2 Tbsp Honey; 2 Tsp Smoked Paprika; 1 Tbsp Cumin Seeds; 1 Lemon; 5 Garlic Cloves; 1.5kg Chicken Thighs And Drumsticks; 1 Tsp Sumac; Bunch of Coriander; Bunch of Parsley; 3 Jalapeños; ½ Tsp Ground Cumin; ¼ Tsp Ground Cardamom; A Pinch Of Caster Sugar; 2 Garlic Cloves; 1 Large Cucumber; 3 Large Tomatoes; Handful of Dill; 1 Tbsp Apple Cider Vinegar; Salt; Olive Oil

Step 1.

Preheat oven to 180°C/356°F.

Step 2.

Peel and slice your red onion.

Step 3.

Whisk the tahini, honey, paprika, cumin seeds, 3 tbsp olive oil and 150ml hot water in a large bowl until smooth. Add your red onion, squeeze in the juice of a lemon and grate in the garlic. Season with 1 tsp salt, then mix again.

Step 4.

Place your chicken into a roasting tray and pour the tahini mixture over it. Massage the sauce in until the chicken is fully coated. Sprinkle with sumac and roast for 25-30 minutes until it has cooked through.

Step 5.

Make your zhoug. Blitz the coriander, parsley, jalapeños, ground cumin, ground cardamom, sugar, garlic and 2 tbsps of water in a food processor. When roughly chopped, drizzle in 50ml of olive oil and blend again until you have a smooth sauce. Season to taste with salt.

Step 6.

Salad prep time. Slice the cucumber in half and scoop out the seeds. Slice into half-moon shapes and chop the tomato. Finely chop your dill. Pop all the veg into a bowl and pour in 2 tablespoons of olive oil, apple cider vinegar and a pinch of salt. Toss to combine.