Zaatar Chicken Nigel Slater Recipes

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ZA'ATAR CHICKEN WITH CHICKPEAS AND GARLIC YOGHURT



Za'atar chicken with chickpeas and garlic yoghurt image

A quick and easy chicken supper using the Middle Eastern spice blend, za'atar and a sprinkling of sesame seeds on chicken thighs.

Provided by Nigel Slater

Categories     Main course

Yield Serves 4

Number Of Ingredients 8

3 tbsp za'atar
6 tbsp olive oil
4 chicken thighs
2 tbsp sesame seeds
2 x 400g tins chickpeas, drained and rinsed
6 garlic cloves, peeled
250ml/9fl oz thick plain yoghurt
20 small mint leaves

Steps:

  • Preheat the oven to 220C/200C Fan/Gas 7.
  • Mix the za'atar with the oil in a small bowl.
  • Put the chicken in a deep roasting tray, brush with the za'atar glaze and scatter over the sesame seeds. Add the chickpeas and garlic and bake for 30-40 minutes.
  • Remove the tray from the oven, take the garlic out and set aside. Brush the chicken with the za'atar oil that has gathered at the bottom of the tray.
  • Return the chicken to the oven for a further 15-20 minutes.
  • Pound the roasted garlic into a paste using a mortar and pestle. Scrape the garlic paste into a bowl, then mix in the yoghurt.
  • Serve the chicken on bed of chickpeas, with the garlic yoghurt trickled over and the mint leaves scattered on top.

NIGELLA'S ZA'ATAR CHICKEN



Nigella's Za'atar Chicken image

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

1 chicken, cut into 8 pieces or 8 mixed chicken pieces
1/4-1/2 cup olive oil
2 tablespoons za'atar spice mix
salt, to taste (Maldon salt is recommended)

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.

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