Grilled Chicken Thighs With Lemony Fennel Olive Sauce

8 boneless chicken thighs(or breasts)
2 tablespoons of Za’atar 
2 tablespoons olive oil
Place chicken ,Za’atar and olive oil in a freezer bag and combine. Set aside and make the sauce. 

One small onion thinly sliced 
One fennel bulb thinly sliced
1 can sliced green olives, drained and rinsed. 
1/2 cup Dijon mustard 
1/2 cup olive oil
1 cup white wine
Juice of one lemon 

In a pot sauté onion until tender and starts to turn golden. Add fennel and continue to sauté. In a bowl mix together the Dijon , oil, wine(can sub with broth or water) and lemon juice. Mix well until smooth. Add to pot cover and simmer for 20 minutes, add olives and simmer for another 20 minutes. 

Grill chicken on bbq or in oven til cooked through and gorgeous. Place thighs on a big platter and pour sauce on top. Sprinkle with some chopped parsley or cilantro.

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