Chicken with Zaatar

Roast Chicken with Za’atar

adapted from Ottolenghi: The Cookbook, 2008; serves about 4

The Ingredients:

  • 1 free-range chicken, divided into quarters (backbone discarded), about 4 lb
  • 2 red onions, thinly sliced
  • 2 garlic cloves, pressed or crushed
  • 4 Tbsp olive oil, plus more for drizzling
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1 Tbsp sumac
  • 1 lemon, thinly sliced
  • scant 2 cups chicken stock or water
  • 1 1/2 tsp salt + more to taste
  • 1 tsp freshly ground black pepper
  • 2 Tbsp za’atar
  • generous 1/4 C pine nuts
  • 4 Tbsp flat-leaf parsley, chopped

 

The Preparation:

Marinate – In a large bowl, mix onions, garlic, olive oil, spices (except the za’atar), salt and pepper and stock or water. Add the chicken and toss to combine. Leave in the fridge to marinate for a few hours or overnight.

Prepare – Preheat the oven to 400 degrees. With your hands, transfer the chicken, onions and lemon to a rimmed baking tray large enough to accommodate the chicken, skin-side up, in a single layer and spaced apart.

Season – with salt and pepper. Drizzle a bit of the marinade over all. Sprinkle with za’atar.

Roast –  for 30-40 minutes until the chicken is browned and cooked through, or 165 degrees internal temperature. (If you prefer crispy skin, run the chicken under the broiler for a few minutes; watch carefully to avoid overcooking.)

Serve & Enjoy – Meanwhile, toast the pine nuts over moderate heat, stirring, until they turn golden brown. Transfer the hot chicken and onions to a serving plate and sprinkle with parsley, pine nuts and a drizzle of olive oil. Discard the lemon or leave as garnish. Sprinkle with a bit more za’atar and sumac, if desired.

Recipe From: Scarpetta Dolcetto

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