Diary of a Dying Nation (@DiaryofaDyingNation)

Tahini Chicken on Hummus w/Crispbread, Spring Onions & Garlic 12 garlic cloves, peeled, 8 left whole, 4 peeled 2 tsp. cumin seeds, toasted and ground 2 lemons 2 tsp. paprika (sweet or hot, as you like) 120g tahini 2 T. olive oil, + extra for the onions 8 boneless chicken thighs, skin-on 2 bunches spring onions, trimmed and cut into 3cm lengths Salt & black pepper 200g hummus (shop-bought or homemade), to serve 4 good-size crispbreads or crackers, broken into bite-size pieces 1 small bunch flat-leaf parsley, leaves picked and roughly chopped In a large bowl, whisk the crushed garlic, cumin, juice of half a lemon, paprika, half the tahini and all the olive oil. Season the chicken pieces, then add to the marinade, cover and refrigerate for at least 2 hr. (and up to 4). To make the tahini sauce, mix 100ml water and the juice of another lemon half into the remaining tahini and whisk smooth. Season to taste, then set aside at room temp. Heat the oven to 200C 390°F. Line two oven trays with baking paper. Put the marinated chicken on one of the lined trays and roast for 25-30 min., until the cooked through. Remove from the oven, rest for at least 10 min., then tear or cut into bite-sized pieces. Meanwhile, put the spring onions and whole garlic cloves on the second lined tray, add a good seasoning of salt and enough olive oil to coat. Roast alongside th chicken for the last 15-20 min. of its cooking time, until soft and charred. To serve, smooth the hummus over a large, flat serving platter (or four indiviual plates), then top with alternate layers of chicken, crispbread, spring onion and whole roast garlic cloves, and parsley. Spoon over the tahini sauce and serve with the remaining lemon cut into wedges. #Tahini Chicken Hummus #Crispbread SpringOnions #Garlic #Dinner #Chicken #Side #TahiniSauce #MakeThis https://www.theguardian.com/food/2020/nov/14/tahini-chicken-and-sausage-with-fritters-easy-midweek-dinner-recipes-brussel-sprout-galette-cavolo-nero-polenta-soup