45 minutes
A savory dish combining crispy sesame-coated chicken with a spicy and flavorful matbucha, a Moroccan tomato and pepper sauce.
0.25 fluid ounces
Large Onion, minced
each
Garlic Clove, thinly sliced
each
Bell Pepper, finely diced
each
tablespoons
teaspoons
teaspoons
Large Tomatoes, medium diced
each
Chicken Thighs, seasoned
each
Tehina Paste
cups
cups
1. Sauté Aromatics
Heat a large skillet over medium heat and add the olive oil. Once the oil is shimmering, add the minced onion, sliced garlic, and finely diced red bell pepper. Sauté for 5 to 7 minutes until soft and fragrant.
2. Prepare Matbucha Sauce
Stir in the tomato paste, salt, and paprika, followed by the diced tomatoes. Cook for 10 to 15 minutes, stirring occasionally, until the sauce thickens and the tomatoes break down.
3. Prepare Chicken
Preheat your oven to 350ºF. Season the chicken thighs or breasts generously with salt, coat with tehina paste, and press into sesame seeds to cover.
4. Bake Chicken
Place the sesame-coated chicken on a baking dish or sheet pan, and bake for 45 to 55 minutes until golden brown and the juices run clear.
5. Serve Dish
Serve the chicken hot, accompanied by the warmed matbucha.
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