Sizzling Pargiyot with Amba-Tahini & Blistered Cabbage Slaw

Instructions

1. 1

   In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 4 cloves garlic (grated), 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp ground turmeric, 1 tsp smoked paprika, 1/2 tsp ground cardamom, 1/4 tsp ground cinnamon, and 1.5 tsp kosher salt. Add 2 lbs boneless skinless chicken thighs and toss vigorously until every crevice is coated in the thick spice paste. Set aside to marinate at room temperature.

   10 min

   Tip: Using your hands is the best way to ensure the marinade gets worked into the meat. Let it sit at room temperature so it cooks evenly later.

2. 2

   Preheat your oven to 400 degrees Fahrenheit. While it heats, make the amba-tahini. In a medium bowl, vigorously whisk together 1/2 cup raw tahini paste, 3 tbsp lemon juice, 1 clove garlic (grated), and 1/4 tsp kosher salt. The mixture will seize and thicken. Slowly stream in 1/3 cup ice water while whisking until it becomes luxuriously silky and pale. Fold in 2 tbsp amba.

   5 min

   Tip: Ice water is my non-negotiable secret for the fluffiest, lightest tahini. Don't skip it!

3. 3

   On a rimmed baking sheet, toss the torn 2 large pita breads with 3 tbsp olive oil and 1 tbsp za'atar. Massage the oil into the bread so it crisps evenly.

   5 min

   Tip: Tear the pita by hand rather than cutting it; the jagged edges catch the oil and get incredibly crispy.

4. 4

   Place the baking sheet in the oven and bake until the pita pieces are deeply golden and crisp, tossing halfway through.

   12 min

   Tip: Keep an eye on them in the last few minutes, pita can go from perfectly golden to burnt very quickly.

5. 5

   Place a large, heavy cast-iron skillet over medium-high heat and let it get screaming hot. Brush the cut sides of your 1/2 head green cabbage wedges with 1 tbsp olive oil.

   5 min

   Tip: Keeping the core intact for now prevents the cabbage wedges from falling apart in the pan.

6. 6

   Place the cabbage wedges into the dry, hot skillet. Press down firmly. Sear undisturbed until heavily charred and blistered on both cut sides. Remove to a cutting board to cool slightly.

   8 min

   Tip: We want an aggressive, black char here. This brings out an incredible smoky sweetness that anchors the salad.

7. 7

   Add 1 tbsp olive oil to the same hot skillet. Carefully lay down half of the marinated chicken thighs. Do not crowd the pan. Sear heavily on one side until deeply caramelized and crusty, then flip and cook until the second side is charred and cooked through. Remove to a plate.

   8 min

   Tip: I beg you: do not move the chicken once it hits the pan! Give it time to build that gorgeous spice crust.

8. 8

   While the first batch of chicken sears, chop the charred cabbage (discarding the tough core) into bite-sized pieces. Toss in a large bowl with 1 cup fresh parsley leaves, 1 cup fresh mint leaves, 1/2 cup fresh cilantro leaves, 1/2 cup pomegranate seeds, 1 tbsp sumac, and the remaining 2 tbsp lemon juice. Toss well.

   6 min

   Tip: Treat the herbs like salad greens here, not just a garnish. They bring the necessary freshness to cut through the rich chicken.

9. 9

   Add the remaining half of the marinated chicken to the skillet and sear just like the first batch. Remove to the plate to rest.

   8 min

   Tip: If the pan gets too smoky, lower the heat slightly, but keep it high enough to maintain the sizzle.

10. 10

    Slice the rested chicken into thick strips. To serve, swoop the amba-tahini across a large serving platter. Pile the charred cabbage and herb slaw over the tahini, lay the sizzling sliced pargiyot over the top, and scatter generously with the crispy za'atar pita crunch.

    6 min

    Tip: Serve immediately while the chicken is hot, the tahini is cool, and the pita is violently crunchy. That temperature contrast is magic.