Zhoug Chicken Bake

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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.

Step 7.

When the chicken is cooked, spoon over the zhoug and serve with the fresh dill and cucumber salad.

The cardamom is what makes zhoug so special. If you can't find ground cardamom, crush your own pods in a mortar and pestle.

For the Tahini Chicken:
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
For the Zhoug:
Bunch of Coriander
Bunch of Parsley
3 Jalapeños
½ Tsp Ground Cumin
¼ Tsp Ground Cardamom
A Pinch Of Caster Sugar
2 Garlic Cloves
For The Salad:
1 Large Cucumber
3 Large Tomatoes
Handful of Dill
1 Tbsp Apple Cider Vinegar
Salt
Olive Oil