What you'll need:3 tbsp za’atar spice mix4 chicken thighs6 tbsp olive oil2 tbsp sesame seeds2 x 400g tins of chickpeas, drained6 peeled garlic cloves250ml plain yoghurt20 small mint leavesTime: 45 minsServes: 4MethodFirstGet things started by preheating your oven to 220C. Take a small bowl, and mix together your
What you'll need:
- 3 tbsp za’atar spice mix
- 4 chicken thighs
- 6 tbsp olive oil
- 2 tbsp sesame seeds
- 2 x 400g tins of chickpeas, drained
- 6 peeled garlic cloves
- 250ml plain yoghurt
- 20 small mint leaves
Time: 45 mins
Get things started by preheating your oven to 220C. Take a small bowl, and mix together your za’atar with the olive oil.
Stick your chicken thighs in a baking tray, and brush all over with the oil and spice mix. Scatter the sesame seeds over the tip, then tip over the chickpeas and garlic. Bake for 40 mins.
Remove the tray from the oven, and take out the garlic cloves and set aside. Baste the chicken with the oil that has gathered at the bottom of the tray, then put the chicken back in the oven for a further 15-20 mins.
Give the roasted garlic cloves a real good pounding in a pestle and mortar, or with the back of a spoon. Mix the mashed garlic into your yoghurt in a bowl. When the chicken is done, remove from the oven and serve on a bed of chickpeas, with the garlic yoghurt drizzled over, and a scattering of mint.
This dish will go stunningly with a deliciously zingy wine. Pair this chicken and garlic dish with the Cooter & Cooter Riesling 2017 -- it is definitely going to be a match made in heaven!
There you have it -- a comforting recipe for Za’atar Chicken with Garlic, Chickpeas, and Yoghurt!
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