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 
• 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

Preheat oven to 350°F. Combine greek yogurt, coconut milk, garlic, cumin, cayenne, Herbie's Garam Masala, Yemeni Spice Blend, tomato paste, grilled onions, and 1 tablespoon of water. Whisk until well combined then add the chicken thighs to the marinade and season with salt and pepper, to taste. Refrigerate for 30-45 minutes, in a large resealable plastic bag. Seal tightly, squeezing out excess air, and massage to thoroughly coat the chicken.

Remove from the refrigerator and transfer the chicken and marinade to a baking dish in an even layer. Scatter with butter and sesame seeds.

Bake for 30 minutes and check to see if if the chicken is slightly browned and the chicken reaches 165°F internally. You may need to cook for an additional 20 minutes.

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.