Sesame Yogurt Chicken with Za’atar Couscous

This tender, spice-scented chicken bakes in a creamy sauce of Greek yogurt, coconut milk, Garam Masala and Yemeni spices, finished with nutty sesame seeds. Served over fragrant Za’atar couscous, it’s an easy 45-minute dinner after marinating, perfect for relaxed entertaining or an adventurous weeknight meal.

Ingredients

• Chicken Thighs, boneless skinless  ·  1 pound 
• Onion, thinly sliced  ·  1/2 
• Garlic, minced  ·  1 tablespoon 
• Greek Yogurt  ·  1/4 cup 
• Coconut Milk  ·  1/2 cup 
• Tomato Paste  ·  1/4 cup 
• Cumin  ·  1 teaspoon 
• Herbie's Garam Masala Spice Mix  ·  2 tablespoons 
• Herbie's Yemeni Spice Blend  ·  1 tablespoon 
• Herbie's Sesame Seeds  ·  1 tablespoon 
• pinch Cayenne Pepper  ·  1 
• Butter, cut into small cubes  ·  2 tablespoons 
• Cilantro, chopped  ·  2 tablespoons 
•  ·   
• For the Couscous:  ·   
• Couscous, dried  ·  1/2 cup 
• Chicken Broth  ·  3/4 cup 
• Herbie's Za'atar Seasoning  ·  1 tablespoon 
• Williamson Wines Extra Virgin Olive Oil  ·  1 tablespoon 

Instructions

Combine the chicken, yogurt, coconut milk, garlic, onion, tomato paste, Garam Masala, Yemeni Spice Blend, cumin and cayenne. Refrigerate for 2–4 hours, or overnight, in a large resealable plastic bag. Seal tightly, squeezing out excess air, and massage to thoroughly coat the chicken.

Preheat oven to 400°F. Transfer the chicken and marinade to a baking dish in an even layer. Scatter with butter and sesame seeds.

Cover tightly with foil and bake for 20 minutes. Uncover and continue baking for 15–20 minutes, until lightly browned and the chicken reaches 165°F internally.

For the Couscous:

Meanwhile, bring the chicken broth, Williamson Wines Extra Virgin Olive Oil and a pinch of salt to a boil. Remove from heat, stir in the couscous, cover and rest for 5 minutes. Fluff with a fork and fold through the Herbie’s Za’atar Seasoning.

Spoon the couscous onto warm plates, top with chicken and plenty of its creamy sauce, then finish with fresh cilantro.

Jenny's Tip: - Serve with a chilled Williamson Frolic Viognier. Its aromatic fruit and floral character are particularly comfortable alongside the warm spices, creamy sauce and gentle heat.