Za’atar Fried Chicken with Green Tahini Sauce and Harissa Honey
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
- 1 1/4 cups tahini
- About 1/4 cup lemon juice
- 2 cloves garlic, crushed
- 1 teaspoon plus 2 tablespoons ground cumin
- 3 scallions, chopped
- 1 cup parsley leaves
- 1/4 cup dill tops plus a small handful dill, chopped
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1 to 1 1/2 pounds each boneless, skinless white and dark chicken, cut into 2-inch-wide pieces
- 3 to 4 cups fry oil
- 2 cups all-purpose flour
- 1/4 cup sesame seeds
- 3 tablespoons sumac
- 2 tablespoons oregano or marjoram
- 1 tablespoon hot paprika or chili powder
- 2 tablespoons chopped fresh thyme
- 1/4 cup harissa paste
- 1 cup honey
- Lemon wedges, for serving
In a food processor, combine tahini with lemon juice, garlic, 1 teaspoon cumin and salt, and process into a sauce. (If it’s too thick, add a little water.). Adjust salt to taste.
To the mixing bowl with the plain tahini, add the buttermilk and hot sauce. Add chicken, toss to coat and chill 2-4 hours.
Heat oil to 350°F.
Combine flour with 2 tablespoons cumin, sesame seeds, sumac, oregano or marjoram, paprika or chili powder, salt and pepper.
Working in batches, shake excess marinade from chicken and coat in za’atar-spiced flour. Add chicken to hot old and fry to deep golden and cooked through.
Combine harissa and honey in a small pot and warm over low heat.
Serve chicken with lemon wedges, green sauce and hot honey alongside.
Serving suggestion: Chicken goes great with an Israeli Salad (chopped tomatoes, seedless cucumber and white onion dressed with lemon, EVOO and salt), Israeli pickles (they come in a yellow can) and hot charred pitas.