Chicken Za'atar recipe
At a glance
| Serves | 4 |
| Prep time | 12 hours |
| Cook time | 45 minutes |
| Total time | 12 hours, 45 minutes |
| Meal type | Lunch, Main Dish |
| Misc | Serve Hot |
| Region | Turkish |
| From blog | The Moscovore |
| Submitted by |
Your note
Photo
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 2 heads roasted garlic (see recipe in The Moscovore's Basics)
- 1 chicken (whole chicken, cut into four parts)
- 0fl oz lemon zest
- 2fl oz lemon juice
- 2fl oz rosemary (freshly chopped)
- serrano chile (seeded and minced)
- 1fl oz dried marjoram (or fresh)
- olive oil
- sea salt
- black pepper
For the Za'atar
- 1fl oz oregano (freshly chopped)
- 1fl oz sumac (this is available at the farmer's market)
- 1fl oz ground cumin
- 1fl oz sesame seed
- 0fl oz sea salt
- 0fl oz ground black pepper
Directions
Step 1
Prepare the za'atar: combine all of the za'atar ingredients together in a food processor and pulse 5 times.
You can make this ahead of time and store in a non-reactive container with an airtight lid.
Step 2
Prepare the chicken: thoroughly wash chicken parts under cold running water, and then pat dry with paper towels.
Rub the za'atar into the chicken and arrange it in a non-reactive baking dish.
Step 3
Zest the lemon, then the juice (not the other way around), and combine with the chopped rosemary, 4 Tbl (60 ml) of olive oil, marjoram, and roasted garlic.
Whisk to blend, then smear over the chicken. Cover, and chill for 12 hours.
Step 4
Remove the chicken from the refrigerator, season with salt and pepper, then bring to room temperature (30-45 minutes.)
Step 5
This recipe is designed to use an outdoor charcoal grill, but you can also run it under the broiler or grill it on the stovetop in an cast-iron grill pan.
To Broil:
Place chicken skin side up under the broiler for 10-15 minutes, keeping an eye out that it does not scorch.
Turn over and cook for another 15 minutes.
You will know it is done when the skin is crisp, and when a knife point inserted into the thigh meat gives way easily and the juices run clear.
If you have a meat thermometer, check that the meat is 70C / 160F.
To Grill on the Stovetop:
Skim your grill pan with a light coating of canola or vegetable oil and heat until the oil is just about to smoke.
Place chicken skin side down and grill for 7 minutes.
Flip the chicken on to its other side for another 7 minutes.
Repeat this process until the skin is crisp and a knife point inserted into the thigh meat gives way easily and the juices run clear.
If you have a meat thermometer, check that the meat is 70C / 160F.
Step 6
Allow the chicken to rest on a platter or chopping board, lightly tented with foil.
Post a comment
You may also like
|
Rice & sweetcorn |
|
|
Egg salad |
|
|
Orange jam |
|
|
Kapuska |
|
|
Sausage pasta |
|
Add a photo
Have you made this recipe? Show us how it turned out. It will appear under the main image on the recipe page!
By adding a photo you agree to the terms and conditions. If you login you'll get credit for the photo, plus it will appear in your user profile.
Private note
You must login to save recipe notes.
See the other features you get when you login.
What are private notes?
These notes appear on the recipe page and are visible only to you.
If you feel that the chocolate cake you just made needs more chocolate then remind yourself here for when you cook it again.