I know that i told you last week about my new cookbook Palestine On A Plate, and that it is coming out this Autumn with Jacqui Small Publishing. I cannot believe what a gorgeous book it is shaping up to be. You will love it.
So......... this week i would like to give you a recipe that will appear in the book for you to enjoy.
This recipe for Za'atar chicken is one of my favourites and sharing it with you means all that much more. I used to make about 50 of them in my restaurant Baity Kitchen everyday. I would sell out of them and have people ask me what was inside the sauce and marinade. Well, the answer is simple, good honest Palestinian produce and great quality chicken.
These 2 things are so important when cooking food. Ok not the Palestinian produce but good quality spices, herbs and sauces and ingredients. I cannot tell you how much difference it makes when you buy woody, old, dated stuff from a shop that doesn't usually sell them. You have to source your products well and love what you put in your food. I use Zaytoun CIC for all things Palestinian and Middle Eastern. The best Za'atar you will EVER try! EVER!
I use many different shops for different things. I never do my whole shop for everything under one roof, and i love that because i know where everything has come from.
Now back to the Za'atar chicken recipe. This is sticky, sour, sweet, spicy, and gorgeous dish! It is very famous back in Jerusalem and as with everything, everyone cooks theirs a different way. This is my way and i assure you it wont disappoint. In fact i am sure you it will become a huge favourite of yours and your family.
Serves: 4 people
· 4 large chicken legs and thighs with skin on, in one piece, coated lightly in olive oil
· 4 tablespoons dried mint
· 5 tablespoons pomegranate molasses
· 3 teaspoons dried red chillies
· 4 tablespoons za'atar.
· 1 tablespoons Maldon sea salt flakes
· 1 pomegranate, seeded, for garnish
· 1 red chili, sliced, for garnish
1. Preheat your oven to 190 degrees Celsius, with the fan on.
2. Place your chicken on a tray with baking paper.
3. Place the legs skin side down, and season with half of the ingredients, except for the garnish. Flip the legs and season with the other half.
4. Mix the garnish: pomegranate seeds and red chili. Reserve for later.
5. The chicken should now be now facing skin-side down and coated with a generous covering of seasonings. Place in the oven and cook until browned slightly on top, about 10- 12 minutes
6. Turn chicken over and cook skin side up until browned. another 10 minutes
7. Adjust the seasonings to your taste. I usually add a little more zaatar and a bit more mint. Make sure the chicken is covered in seasoning as it cooks. You want it to have a nice color and flavor. This is supposed to be a tangy, sharp, spicy, slightly sweet dish.
8. Once fully cooked, serve and sprinkle with the pomegranate seeds and sliced chilli.
9. Reserve the sauce that came from the chicken and drizzle generously all over the chicken. It will become a firm favorite for you at home. I assure you.
With Love, From Palestine