Ingredients

• 3 tbsp za’atar
• 6 tbsp olive oil
• 4 chicken thighs
• 2 tbsp sesame seeds
• 2 x 400g tins chickpeas
• drained and rinsed
• 6 garlic cloves
• peeled
• 250ml/9fl oz thick plain yoghurt
• 20 small mint leaves

Directions

• Preheat the oven to 220C/200C Fan/Gas 7.
• Mix the za’atar with the oil in a small bowl.
• Put the chicken in a deep roasting tray
• brush with the za’atar glaze and scatter over the sesame seeds. Add the chickpeas and garlic and bake for 30–40 minutes.
• Remove the tray from the oven
• take the garlic out and set aside. Brush the chicken with the za’atar oil that has gathered at the bottom of the tray.
• Return the chicken to the oven for a further 15–20 minutes.
• Pound the roasted garlic into a paste using a mortar and pestle. Scrape the garlic paste into a bowl
• then mix in the yoghurt.
• Serve the chicken on bed of chickpeas
• with the garlic yoghurt drizzled over and the mint leaves scattered on top.