Crispy Chicken Thighs with Green Tahini by Tuckin

Ingredients

• 8 chicken thighs, bone-in skin-on
• 1/2 cup tahini
• 1/4 cup fresh parsley, packed
• 1/4 cup fresh cilantro, packed
• 1 lemon, juiced
• 1 red onion, thinly sliced
• 1/4 cup apple cider vinegar
• 1/2 cup pomegranate seeds
• 1 tbsp sumac
• 2 tbsp olive oil

Instructions

1. Place sliced red onion in a bowl with vinegar and a pinch of salt; let sit for 15 minutes to pickle.
2. Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
3. Place chicken skin-side down in the skillet. Cook for 12-15 minutes without moving until the skin is deep golden brown and crispy.
4. Flip chicken and cook for another 8-10 minutes until cooked through and juices run clear.
5. While chicken cooks, blend tahini, herbs, lemon juice, and 2-3 tablespoons of ice-cold water until smooth and creamy.
6. Arrange chicken on a platter, drizzle generously with the green tahini sauce, and top with pickled onions, pomegranate seeds, and a dusting of sumac.