Aleppo and Za’atar Simmered Chicken with Lemon Tahini

I was working in my kitchen late one night and had a fresh batch of Aleppo pepper and Za'atar that my friend Edy Massih had sent me. So I decided to make a simple simmered chicken dish with them!

I’m such a fanboy for simmered chicken dishes. It probably all started with Oyakodon, which I first had when I traveled to Japan back in 2016 and have continued to eat at my local sushi spot in Astoria, Queens over the years. I love how it’s profile is sweet, salty and savory all at the same time. Simmered chicken dishes are also super easy to make and come together in about 10ish minutes total so they’ve been a solid go to for whipping up a quick meal.

For this one we’re essentially slicing up some boneless chicken thighs and onions and cooking them in a salty and seasoned vegetable broth using some very tasty Aleoppo pepper that my friend Eddy Massih recently sent me as part of a gift box promoting the release of his new book ‘Keep it Zesty’. The box contained a bunch of other fun things including a bunch of products that he sells at his small Brooklyn grocer, Edy’s Grocer.

It also contained a big container of Za’atar (which we’re going to use at the end to top everything) and some tahini (which we made into a very simple dip with some olive oil and lemon juice).

If you’re interested in more dishes like this you can check out this Late Night Spicy Oyakodon or the Classic Oyakodon that I made a while back as well!

Cheers,

Joey

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