NIGELLA'S ZA'ATAR CHICKEN
This recipe delivers amazing results with virtually no effort. It's from Nigella Lawson's cookbook "Forever Summer". Za'atar is an addictive Middle Eastern spice blend that you can buy or prepare yourself. Chicken requires at least 2 hours of marinating time. Serve with pita crisps and salad.
Provided by blucoat
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In large mixing bowl or resealable plastic bag, combine chicken, oil and za'atar. Rub spices and oil all over chicken pieces. Cover (or close) and refrigerate 2 hours to overnight.
- Transfer chicken to baking sheet, skin side up. Roast in preheated 425°F oven 45 minutes.
- Sprinkle with salt.
ZA'ATAR CHICKEN
It's hard to find a dinner that both my husband and kids will enjoy-and even harder to find one that's fast and easy. This is it! No matter how much I make of this dish, it's gone to the last bite. -Esther Erani, Brooklyn, New York
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 6 ingredients. Add chicken; toss to coat., Arrange olives, apricots and plums on the bottom of a 4- or 5-quart slow cooker. Add 1/4 cup water; top with chicken. Cook, covered, on low until chicken is tender, 5-6 hours. If desired, serve with rice.
Nutrition Facts : Calories 484 calories, Fat 32g fat (7g saturated fat), Cholesterol 107mg cholesterol, Sodium 1367mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 30g protein.
GRILLED ZA'ATAR CHICKEN WITH GARLIC YOGURT AND CILANTRO
This garlicky, herby chicken is full-flavored and very tender, thanks to its piquant yogurt marinade. It's flexible, too - marinate the meat for as little as a couple of hours, or as long as overnight. And the chicken is just as good cooked under the broiler as it is on the grill (see Tip). You can serve this dish with almost anything, but it's especially nice with pita or other flatbread and a big cucumber and tomato salad. And if you're looking to substitute chicken breasts for the thighs, you can. Just watch them carefully; they're likely to cook faster than the dark meat.
Provided by Melissa Clark
Categories poultry, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za'atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
- When ready to cook, light the grill to medium or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through.
- While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
- To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.
CRISPY ZA'ATAR CHICKEN PILAF WITH POMEGRANATE
Nestle crispy za'atar chicken pieces amongst pistachio pilaf rice for an irresistible supper. It's a riot of colour, texture and flavour
Provided by Esther Clark
Categories Dinner
Time 1h35m
Number Of Ingredients 14
Steps:
- Toss together the chicken thighs oil, 1 tsp salt, garlic and lemon juice in a large bowl. Cover and chill for at least 1 hr, or up to 12 hrs.
- Heat the oven to 180C/160C fan/gas 4, and heat a frying pan over a high heat. Fry the chicken, skin-side down, for 5-7 mins, or until golden and crisp. Transfer to a baking tray and sprinkle with the za'atar, then roast for 10 mins.
- For the rice, heat the oil and butter in a large, shallow casserole or frying pan over a low-medium heat. Fry the onions with a pinch of salt for 15 mins until caramelised and sticky. Stir in the rice, stock, pistachios and chilli flakes. Season. Arrange the roasted chicken thighs on top of the rice, and pour over any roasting juices from the tray. Cook in the oven for 45 mins, or until the rice is tender. Remove from the oven, cover and rest for 5 mins.
- Scatter the chicken pilaf with the pomegranate seeds and parsley, then serve in shallow bowls.
Nutrition Facts : Calories 743 calories, Fat 39 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 36 grams protein, Sodium 2.1 milligram of sodium
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GRILLED ZA'ATAR CHICKEN WITH GARLIC YOGURT AND CILANTRO …
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4.2/5 (190)Category EntréesAuthor Melissa ClarkTotal Time 40 mins
- 1. In a large bowl, combine 5 grated garlic cloves, half the lemon zest, 1/3 cup yogurt, cilantro, oil, za'atar, oregano or marjoram, 1¾ teaspoon salt and 1/4 teaspoon black pepper. Add chicken and toss until well-coated. Cover and refrigerate for at least 2 hours, and up to 24 hours.
- 2. When ready to cook, light the grill to medium-high or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, reserving the marinade, and grill until charred in spots, 4 to 7 minutes, or place on sheet pan and broil for 4 to 7 minutes. Using a pastry brush or spoon, brush with reserve marinade, flip the chicken and grill, or broil, for another 3 to 6 minutes, until just cooked through.
- 3. While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserved grated garlic clove and lemon zest, and remaining salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
- 4. To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.
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