Serves 4

For the sauce:

  • 1/2 cup pure tahini paste
  • 1/2 cup date syrup (silan)
  • 2 tablespoons water
  • 1 tablespoon dried sumac, plus more for sprinkling
  • 4 garlic cloves, very finely minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

 

For the chicken:

  • 4 skin-on, bone-in Chicken Thighs (about 1.5lbs)
  • kosher salt and freshly ground black pepper
  • 1 jumbo or 2 medium onions (1 lb total), very thinly sliced
  • 20 whole garlic cloves, the tip of each clove pierced with a small paring knife
  • 1/2 cup hot chicken broth, plus more if needed
  • chopped cilantro or parsley, for garnish

 

Make the sauce

In a medium bowl, whisk together the tahini paste, date syrup, water, sumac, garlic, salt and pepper; set aside.

 

Brown the chicken

Preheat the oven to 400F.  Season the chicken generously on both sides with salt and pepper (don’t skimp! This is your chance to build flavor).  Heat the oil in a heavy 10-inch skillet over medium-high heat.  Add the chicken, skin side down, and brown, resisting the urge to move the chicken and check the underside, until the skin is golden and the fat is rendered, 4 to 5 minutes.  Flip the chicken and brown an additional 3 minutes.  Transfer to a plate and cover with foil to keep warm.

 

Brown onions, and bake chicken

Drain and discard all but 2 tablespoons of the fat.  Add the onion and garlic to the skillet and cook, stirring, until the onion is golden and the garlic begins to soften, 8 to 9 minutes.  Return the chicken to the pan, then pour the reserved sauce on top and transfer the pan to the oven.  Bake until the chicken is cooked through, the skin is caramelized and the garlic cloves are golden, 20 to 25 minutes.  Remove from the oven, transfer the chicken to a plate and cover with foil to keep warm.

 

Finish the dish

Add the broth to the pan, bring to a boil, reduce the heat to low and cook the mixture, stirring, until it becomes saucy.  Season with salt and pepper. Spoon some of the onion sauce among four plates, top each with a piece of chicken, then spoon the rest of the sauce over the chicken, sprinkle with additional sumac, garnish with cilantro and serve.