Ingredients for 4 people


  • 1 kilo chicken breast or thigh, skinless, “Tou Hasapi”
  • 2 large red onions, peeled and sliced into six pieces
  • 2 garlic cloves, peeled and crushed
  • ¼ cup olive oil, Archaika
  • ½ tsp Himalayan salt, Deluxe
  • 1 tsp freshly-ground black pepper, Kania
  • 1 tsp ground cumin, Kania
  • 2 tsp paprika, Kania
  • ½ tsp cinnamon, Kania
  • Red chilli flakes (optional), Deluxe


For the tahini sauce:

  • 1 cup yoghurt sauce (see the recipe for Crunchy Za’atar potatoes)
  • 200 gr cooked chickpeas, Sol & Mar
  • 2 tsp tahini, Glykanthi
  • 2 tsp lemon juice

To serve

  • 2 tbsp fresh parsley, finely chopped
  • Yoghurt sauce
  • Pomegranate
  • 2 tbsp pine nuts, lightly roasted, Alesto



For the chicken

  1.  Prepare a marinade for the chicken. Put all the ingredients in a bowl and combine.
  2. Add the chicken and the onion, stirring them into the marinade.
  3. Cover and leave in the fridge for at least 2 hours.
  4. When the chicken is ready to be cooked, preheat the oven to 210 C°.
  5. Lay out the chicken in a baking tray lined with greaseproof paper.
  6. Roast the chicken in the oven until browned, for approximately 30 to 40 minutes.
  7. Remove the tray from the oven and put the chicken on a serving dish. Cut into portions if necessary.

For the yoghurt sauce

  1. Puree the chickpeas in a blender.
  2. Combine the chickpeas with the remaining ingredients in a small bowl.

To serve

  1. Toast the pine nuts in a small frying pan and then put them in a bowl.
  2. Serve the chicken on a dish. Drizzle with the tahini and yoghurt sauce.
  3. Garnish with the pine nuts, parsley and pomegranate.