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Juicy grilled chicken thighs marinated in herbs, shawarma spice and zaatar, served with shawarma-spiced roasted cauliflower and chickpeas and an herbed tahini dipping sauce.
8 boneless skinless chicken thighs
juice of 1/2 a lemon
2 tablespoons shawarma seasoning
1 tablespoon zaatar
3 tablespoons Bartenura Extra-Virgin Olive Oil
1/3 – 1/2 cup chopped parsley, mint and basil
2 tablespoons Mighty Sesame Tahini
zest and juice of 1 lemon
1 tablespoon zaatar
1/3 cup chopped basil, mint and parsley
1 teaspoon Heaven & Earth Date Syrup
1 can Glicks Chickpeas
1 head cauliflower
3–4 tablespoons Bartenura Extra-Virgin Olive Oil
1 and 1/2 tablespoons shawarma seasoning
pinch of kosher salt
Marinate the chicken thighs in the remaining ingredients. Let this sit in the fridge for one to four hours.
Grill chicken on both sides in grill pan.
Serve topped with cauliflower and chickpeas (recipe below). Garnish with some fresh herbs. Put tahini sauce (recipe below) on the side for dipping.
Wash and dry cauliflower and break into florets. Drain chickpeas and dry.
Place on baking sheet and coat with extra-virgin olive oil, shawarma seasoning and a pinch of kosher salt. Bake for about 30 minutes.
Meanwhile, preheat oven to 425 degrees Fahrenheit.
Mix together all ingredients.
Follow Erin at @erin.eats.mtl
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