OVEN-ROASTED ZA'ATAR CHICKEN BREASTS
This za'atar-marinated chicken gets an extra dose of za'atar seasoning right before being roasted in the oven for a tender and juicy meal. Za'atar is a Middle Eastern spice blend found in most spice shops or you can make your own using one of the many recipes found online. Serve the za'atar chicken with couscous, roasted potatoes, or atop a salad.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h30m
Yield 4
Number Of Ingredients 7
Steps:
- Pound chicken breasts to a 1-inch thickness for even cooking. Place in a large resealable plastic bag.
- Combine 2 tablespoons za'atar seasoning, lemon juice, olive oil, and garlic in a small bowl. Pour mixture over the chicken and toss to coat evenly. Seal the bag and refrigerate for 2 to 8 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
- Place chicken breasts on the prepared baking sheet and sprinkle with remaining za'atar seasoning.
- Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 23 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with salt.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 3 g, Cholesterol 67.2 mg, Fat 9.8 g, Fiber 1.2 g, Protein 24.9 g, SaturatedFat 1.8 g, Sodium 100.3 mg, Sugar 0.2 g
ZA'ATAR CHICKEN
This simple chicken recipe is just so easy, it's the must-have almost-not-a-recipe, recipe. Seriously-just arrange the chicken thighs in a pan, add rub garlic and lemon and sprinkle some za'atar spice and bake.
Provided by Sarah
Categories Dinner
Time 1h15m
Number Of Ingredients 12
Steps:
- Prepare the chicken. Clean the chicken to remove excess fat and slimy bits. Cut four slits in to the chicken legs. Place the chicken in a baking dish or on a sheet pan.
- Flavour the chicken. Using half a lemon squeeze a little juice on each leg of chicken. Once the lemon juice has been add to each chicken leg, then gently rub the lemon peel against the chicken legs (be careful not to rip the skin) Remove 1/4 tsp from your garlic paste and set aside for the za'atar sauce. Equally, distribute the garlic to each chicken leg, then rub the garlic all over the chicken.
- Sprinkle the za'atar. Your going to sprinkle 1/2 tbsp of za'atar on to each chicken leg (if using sumac, add 1/2 tsp for the leg) Lightly pat the za'atar to ensure equal distribution of the spice but don't rub it or you'll end up without any spice in patches.
- Drizzle the oil. Quickly drizzle your olive oil over each chicken leg, your looking for a light drizzle not a bath of oil.
- Marinate. Cover your chicken, and place in the fridge for 30 minutes up to 6 hours. But no longer than 6 hours or you'll end up with tough chicken.
- Preheat oven. Heat to 400ºF. Once you've turned on the oven, take out the chicken from the fridge, this gives a chance for the chicken to lose some chill from the refrigeration before cooking.
- Bake. Bake the chicken for 40 minutes or until internal temperature reaches 165º. Once the chicken is cooked allow to rest 5 minutes before serving, this will allow the chicken to redistribute its juices and allow the za'atar sauce to infuse with the chicken.
- Make za'atar sauce. Mix together the za'atar sauce, well, the chicken is cooking. In a small bowl add the lemon juice, reserved garlic, za'atar and olive oil. The sauce should be a paste-like consistency and may thicken slightly once resting. If the sauce is too thin add more za'atar, if it's too thick add more olive oil. Taste for saltiness, you may not need any and if you do just add a pinch.
- Serve! enjoy this recipe with your family and friends
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.
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
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.
GRILLED ZA'ATAR CHICKEN
Most recipes using za'atar seasoning often incorporate fresh herbs which give the seasoning a green color. I chose to use dry herbs to give a consistent flavor. Most companies now make za'atar seasoning so feel free to use 2 tablespoons za'atar seasoning from Savory Spice Shop® (or other purveyor) or create your own.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Combine cumin, sumac powder, sesame seeds, salt, thyme, oregano, and marjoram in a 1-gallon resealable plastic bag. Add grapeseed oil and lemon juice; mix to combine. Add chicken breast, mix with seasoning, and marinate for 30 minutes.
- Spray the grate of the grill with cooking spray, and preheat the grill to 500 degrees F (260 degrees C).
- Grill chicken breasts, flipping halfway, until no longer pink in the center and the juices run clear, 7 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 259.3 calories, Carbohydrate 1.8 g, Cholesterol 64.6 mg, Fat 17.1 g, Fiber 0.6 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 349.2 mg, Sugar 0.2 g
ZA'ATAR CHICKEN WINGS
Crispy, crunchy, Korean-style wings meet the Middle East with a dusting of Chef Solomonov's za'atar spice blend. A generous helping of lemony sumac brightens up the mix to perk up the juicy fried chicken with a zesty, acidic tang. (Save the extra spice mix for sprinkling on meats, veggies, fish, even plain yogurt-you name it!)
Provided by Michael Solomonov
Categories appetizer
Time 5h25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Za'atar Spice Blend: In a medium bowl, mix together za'atar and sumac until evenly combined. Pour spice blend onto parchment paper, then pull up the edges to create a funnel. Gently pour the spice mixture into a shaker or lidded container. Set aside. Makes 1½ cups.
- Cure chicken: In a bowl, add onion powder, salt, and mustard powder, and mix until well blended. Add the chicken wings to a large bowl, sprinkle with about half the curing mixture, and get in there with your hands to coat each piece well. (Note: This is enough cure for 8 whole wings or 1 whole chicken, so you won't need to use all of it. Save it in an airtight container for next time!) On a baking sheet lined with parchment paper, arrange the coated wings in a single layer, keeping the skin intact; lightly cover with parchment paper or plastic wrap. Refrigerate for at least 4 hours or up to overnight.
- Bring the cured chicken to room temperature. (You don't want to fry ice-cold chicken, because it won't cook all the way through, and it will chill the frying oil.) Meanwhile, make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
- Heat oil: Clip a candy or deep fry thermometer onto a large, heavy pot. Add enough canola oil to fully submerge the wings-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it reaches at least 300 degrees F. (It's fine if the oil temperature goes up as high as 350 degrees F, because it will drop once the chicken is added.) Coat chicken: Separate each wing into two pieces by slicing through the joint between the drumette and the flat. When the oil is hot, add all the chicken into the batter and fully coat each piece.
- First fry: Use tongs to pick up a wing and allow some of the excess batter to drip off. Gently swirl the tip of the wing in the hot oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then, ease the rest of the wing into the oil. Repeat with all the wings. Fry for 10 minutes. Use a slotted spoon or spider strainer to make sure the wings don't stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon; try not to tear the delicate crust!
- After 10 minutes, use the slotted spoon to transfer the wings to drain on a wire rack or paper towels on a baking sheet. The chicken will not be fully cooked-there's a second fry. Let the chicken rest, 15-20 minutes. Meanwhile, reheat the oil to just above 350 degrees F (temperature will drop slightly when the chicken is added). Use the slotted spoon to remove and discard stray bits of batter from the oil. (Note: The wings can be made to this point up to 1 day ahead and refrigerated; bring it back to room temperature before the second fry.)
- Second fry: When the oil is hot, fry the wings again by gently easing them into the oil with the slotted spoon. Fry for 4 minutes, or until golden brown and crispy.
- Use the slotted spoon to transfer the chicken wings to drain on a clean wire rack set over a paper towel-lined baking sheet. Use a spice shaker to shower Za'atar Spice Blend onto all sides of the chicken, or sprinkle it on with your fingers. Reserve any spice blend on the bottom of the tray to reuse on more chicken. Serve immediately. (Note: Frying oil can be reused several more times for frying chicken. Cool the oil completely, then pour through a fine-mesh strainer into a clean jar. Cover and store in the refrigerator for up to two weeks.)
More about "zaatar fried chicken food"
ZA’ATAR FRIED CHICKEN WITH SPICY THYME HONEY RECIPE
From myjewishlearning.com
Author Chaya Rappoport
ZA'ATAR ROASTED CHICKEN BREAST | THE MEDITERRANEAN DISH
From themediterraneandish.com
ZA’ATAR CHICKEN WITH GARLICKY YOGURT RECIPE | BON APPéTIT
From bonappetit.com
SHEET-PAN DINNER RECIPE: ZA'ATAR CHICKEN WITH …
From myjewishlearning.com
ZA’ATAR FRIED CHICKEN WITH GREEN TAHINI SAUCE AND …
From rachaelrayshow.com
ZA'ATAR BREADED CHICKEN RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
FEDERAL DONUTS ZA’ATAR FRIED CHICKEN - THE WASHINGTON …
From washingtonpost.com
LEMON ZA’ATAR FRIED CHICKEN BAO - UNILEVER FOOD …
From unileverfoodsolutions.ca
ZA'ATAR CHICKEN WITH CHICKPEAS - FAMILYSTYLE FOOD
From familystylefood.com
5/5 (7)Calories 720 per servingCategory Chicken
- Pulse all the ingredients in a small food processor until smooth. Add more water if necessary to achieve a loose mayonnaise consistency. Taste and season with more salt if you like. Sauce keeps in the refrigerator up to 3 days ahead.
- Mix the lemon zest and juice, olive oil, za'atar, garlic and salt in a large bowl. Add the chicken breasts and toss to coat. Set aside to marinate for 15 minutes or cover and refrigerate up to 4 hours.
- Place a large skillet over medium-high heat until a drop of water sizzles on the surface. Add the oil, chickpeas, chili pepper and salt to taste. Fry the chickpeas, stirring frequently for 5 minutes or so until they become crisp and golden.
ZA’ATAR CHICKEN SHEET PAN DINNER - CANADA'S FOOD GUIDE
From food-guide.canada.ca
ZA'ATAR LEMON ROASTED CHICKEN RECIPE | ZESTY Z
From zestyz.com
ZA'ATAR CHICKEN SHEET PAN DINNER | THE MODERN PROPER
From themodernproper.com
BEST ZA'ATAR SCHNITZEL RECIPE - HOW TO MAKE ZA'ATAR SCHNITZEL
From 177milkstreet.com
ZA’ATAR FRIED CHICKEN WITH GREEN TAHINI SAUCE AND HARISSA HONEY
From rachaelray.com
ZA'ATAR CHICKEN RECIPE - HOME. MADE. INTEREST.
From homemadeinterest.com
ZA’ATAR-SPICED CHICKEN RECIPE | HELLOFRESH
From hellofresh.com
ZA’ATAR FRIED CHICKEN WITH SPICY THYME HONEY RECIPE
From onlysimchas.com
17 BEST ZA’ATAR RECIPES AND MENU IDEAS - INSANELY GOOD
From insanelygoodrecipes.com
WHAT IS ZA'ATAR? HOW TO MAKE THE MIDDLE EASTERN SPICE MIX
From today.com
ZA'ATAR RECIPES - JAMIE GELLER
From jamiegeller.com
ZA’ATAR FRIED CHICKEN WITH GREEN TAHINI SAUCE AND HARISSA HONEY
From rachaelray.com
ZA'ATAR FRIED CHICKEN - SOLERANY THE RESTAURANT
From solerany.com
ZA ATAR CHICKEN WITH CHICKPEAS - THIS IS HOW I COOK
From thisishowicook.com
ZA'ATAR ROASTED CHICKEN RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
THESE ZA'ATAR CHICKEN CUTLETS ARE LIGHT—AND WE MEAN LIGHT | BON …
From bonappetit.com
AIR FRIED ZA'ATAR CHICKEN SCHNITZEL – RUMI SPICE
From rumispice.com
ZA’ATAR-SPICED CHICKEN BREASTS WITH TAHINI SAUCE
From makegoodfood.ca
ZA'ATAR FRIED CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON ZA'ATAR AIR FRYER CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
ZA'ATAR FRIED CHICKEN
From menu.dining.ucla.edu
ZAATAR CHICKEN RECIPE BY ZAATAR AND ZAYTOUN - LEBANESE FOOD BLOG
From zaatarandzaytoun.com
ZAATAR-FRIED CHICKEN WITH SPICY HONEY - ISRAEL NATIONAL NEWS
From israelnationalnews.com
ZA'ATAR CHICKEN FIT FOR A VALENTINE'S SHABBAT – THE FORWARD
From forward.com
MIDDLE EASTERN FRIED CHICKEN WITH ZAATAR TOPPED WITH A …
From metro.ca
ZAATAR MARINATED CHICKEN – DIMA AL SHARIF
From dimasharif.com
ROAST CHICKEN WITH ZA'ATAR AND LEMON - REDWOOD KITCHEN
From redwoodkitchen.com
MAKE PHILADELPHIA'S FAMOUS ZA'ATAR FRIED CHICKEN - 10BEST
From 10best.com
ZAATAR FRIED CHICKEN WITH SPICY THYME HONEY RECIPE
From heritagefl.com
BAKED ZA'ATAR CHICKEN - FUFU'S KITCHEN
From fufuskitchen.com
ZA'ATAR FRIED CHICKEN RECIPE - TODAY
From today.com
ZA’ATAR FRIED CHICKEN AND FALAFEL WAFFLES - JAMIE GELLER
From jamiegeller.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love