Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200 degrees Celsius (390 degrees Fahrenheit).

2. 2

   In a large roasting pan, combine 1.5 kilograms of chicken pieces, 2 large potatoes cut into wedges, 3 large carrots cut into large chunks, 1 large red onion quartered, and 6 minced cloves of garlic.

3. 3

   Drizzle 3 tablespoons of olive oil over the chicken and vegetables, then season with 2 teaspoons of salt, 1 teaspoon of black pepper, 1.5 teaspoons of cumin powder, 1 teaspoon of coriander powder, and 1 teaspoon of smoked paprika, tossing everything to coat evenly.

4. 4

   Roast the chicken and vegetables for 45 to 50 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

5. 5

   While the chicken roasts, prepare the herbed tahini sauce by whisking together 0.5 cup of tahini, 0.25 cup of fresh lemon juice, 0.25 cup of water, 0.25 cup of chopped fresh parsley, and 2 tablespoons of chopped fresh mint in a small bowl until smooth and creamy.

6. 6

   Once roasted, carefully remove the chicken and vegetables from the oven and arrange them attractively on a large serving platter.

7. 7

   Drizzle the prepared herbed tahini sauce generously over the roasted chicken and vegetables before serving the authentic Egyptian meal immediately.