Moroccan Zaatar Chicken Recipes
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 ROASTED CHICKEN BREAST RECIPE
Best roasted chicken breast recipe you will find! Marinated in lemon and olive oil, and covered in Middle Eastern flavors including allspice, sumac, Za'atar. Roasted to fall-off-the-bone perfect.
Provided by The Mediterranean Dish
Categories Entree
Time 50m
Number Of Ingredients 15
Steps:
- In a mixing bowl, combine the marinade ingredients.
- Place the chicken in a deep pan, sprinkle with salt and pepper and cover with the marinade, making sure to work some of the marinade underneath the skin (this is important for flavor). Cover and place the chicken in the fridge for four hours.
- Preheat the oven to 400 degrees F.
- Transfer the chicken and marinade to a baking dish or a cast iron skillet. Sprinkle with a little more sumac and paprika. Now, sprinkle 1 tablespoon of the za'atar, and take another tablespoon to work underneath the skin of chicken breasts. (You should have 1 tablespoon of za'atar left for later use).
- Place the chicken in the heated oven and roast for 30 to 35 minutes. Remove from the oven and let rest for 5 minutes (once the chicken's internal temperature reaches 165 degrees F, it is ready).
- Sprinkle with a little more sumac and the remaining za'atar. Garnish with the toasted nuts and fresh parsley. Enjoy!
Nutrition Facts : Calories 484 calories, Sugar 2 g, Sodium 123.8 mg, Fat 31.8 g, SaturatedFat 6.9 g, TransFat 0.2 g, Carbohydrate 10.3 g, Fiber 3.6 g, Protein 40.5 g, Cholesterol 116.1 mg
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
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.
MOROCCAN ZAATAR CHICKEN
Number Of Ingredients 10
Steps:
- Pound Chicken breasts, slightly thinner.
- In large dish, combine thyme, dried oregano, sesame seeds, salt, pepper, 2 cloves chopped garlic,
- zest of 1 lemon, medium onion chopped and 2 tablespoons olive oil. Turn pounded chicken in za'atar spice blend to coat.
- Heat skillet over medium-high heat, add ¼ cup olive oil , brown a halved lemon in olive oil; remove and reserve.
- Add chicken and brown on both sides; add stock and partially cover pan.
- Cook chicken through 7-8 minutes then douse with juice from reserved lemon.
- Plate and Ready to serve.
More about "moroccan zaatar chicken recipes"
BEST MOROCCAN CHICKEN RECIPE (TUTORIAL) | THE ...
From themediterraneandish.com
Calories 374
- Pat chicken pieces dry and season lightly with kosher salt on both sides. Now, rub the chicken all over with the spice rub (if you kept the skins, make sure to apply the spice rub underneath the skins for best flavor.) Set aside in room temperature for 40 to 45 minutes or so (or, if you have the time, cover and refrigerate for 2 hours or overnight. If you do this, take chicken out of fridge and let it rest at room temperature for a few minutes before cooking.)
- In a 12" deep ceramic pan or braiser like this one, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Add chicken (skin side down, if you kept skin) and brown for 5 minutes. Turn over and brown on the other side for another 3 minutes or so.
- Lower heat to medium-low and add onions, garlic, and cilantro. Cover and cook for 3 minutes, then add lemon slices, olives, raisins, and dried apricots.
CHICKEN KTZITZOT - JAMIE GELLER
From jamiegeller.com
Cuisine Israeli & Middle Eastern, MoroccanCategory Burgers, MainServings 6Total Time 35 mins
ZA'ATAR-ROASTED CHICKEN | CHRISTOPHER KIMBALL’S MILK STREET
From 177milkstreet.com
Servings 4Total Time 50 minsCategory Mains
6 ZA'ATAR RECIPES YOU'LL FALL IN LOVE WITH! - MAROCMAMA
From marocmama.com
Estimated Reading Time 2 mins
MOROCCAN BRAISED CHICKEN, LENTILS, SMOKED PAPRIKA & TOMATO
From lentils.org
Estimated Reading Time 1 min
10 BEST MOROCCAN CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
ZA’ATAR CHICKEN - LEITE'S CULINARIA RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Estimated Reading Time 3 mins
- Heat the butter over medium heat in a pot with a tight-fitting lid. Once it has melted, add the Israeli couscous and sauté until fragrant, about 1 minute. Add the water and season with salt and pepper. Bring to a boil, turn the heat down to low, cover, and simmer until the couscous is tender and has absorbed the water, 12 to 15 minutes.
- Meanwhile, slice each chicken breast into 2 pieces, as if you were butterflying the breast open, but instead cut all the way through. Pound each piece between 2 pieces of parchment paper or plastic wrap with a mallet or the heel of your hand or the bottom of a heavy skillet until it’s as thin as possible. The chicken should be between 1/4 and 1/2 inch thick. Season both sides with a generous amount of za’atar and, if desired, salt.
- Heat the olive oil in a large skillet over medium heat. When the oil is hot but not smoking, add the chicken. Cook until browned and cooked through, 2 to 4 minutes per side, depending on the thickness of the chicken fillets. Remove the chicken from the skillet.
- Add the butter and the onion to the skillet in which you cooked the chicken. Sauté, tossing often, until the onion softens and begins to pick up some color, 6 to 7 minutes. Season with a pinch of salt. Sprinkle the flour over the onions and cook, stirring constantly for about a minute to eliminate the floury flavor. Pour in the stock to deglaze the pan, scraping the bottom of the skillet with a spoon. Turn the heat up to high and bring to a boil. Reduce until thickened. Season with salt and pepper to taste. Return the chicken to the pan and spoon the sauce over the top to warm it through. Remove from the heat.
MOROCCAN SALAD WITH CHICKPEAS AND CARROTS - SILK ROAD RECIPES
From silkroadrecipes.com
Estimated Reading Time 5 mins
- Preheat oven to 250°F. In a bowl add the cubed bread and toss with oil and Lebanese za’atar spice. Place on a lined baking sheet and bake for 30 minutes or until golden brown. Remove from oven and set aside.
- In a small bowl, whisk together olive oil, lemon juice, cumin, salt, black pepper and cayenne. Set aside.
- In a small fry pan, toast the pine nuts over medium heat until golden brown. Season with salt and set aside.
- In a large bowl, combine chickpeas, carrot, cucumbers, tomatoes, red pepper, herbs, feta cheese, pomegranate and pine nuts.
MOROCCAN CHICKEN AND LENTILS - FAITHFULLY GLUTEN FREE
From faithfullyglutenfree.com
Estimated Reading Time 1 min
- Whisk 1 cup olive oil, vinegar, 2 Tbsp cumin, 2 Tbsp chili powder, garlic and 1 tsp salt in a large measuring cup. Pour 1 cup dressing over lentils and toss. Cool.
- Heat 2 Tbsp oil in a large skillet over high heat. Add onion; saute until dark brown and soft, about 5 minutes. Add chicken and saute for 2 more minutes. Add 1 tsp salt, 1 Tbsp cumin, 2 Tbsp chili powder, and cinnamon. Saute until chicken is cooked through, about 3 more minutes.
- Arrange lentils on a large platter. Place sliced chicken on top of lentils. Drizzle with the remaining dressing and sprinkle with chopped parsley.
ZAATAR CHICKEN RECIPE BY ZAATAR AND ZAYTOUN - LEBANESE ...
From zaatarandzaytoun.com
Estimated Reading Time 2 mins
- Peel the onions and garlic and puree them in a blender until you make a thick paste (or finely chop) and add to a dish or bowl where you will marinade the chicken
- Add 1 full tsp of salt, lemon juice, 7 spice, turmeric, sumac and black pepper to the onion garlic mix along with a good drizzle of regular olive oil
- Wash the chicken and season with salt and pepper before adding to the marinade. Rub the marinade in the chicken well and under the skin too
MOROCCAN CHICKEN THIGHS ~ SEFFA - LEITE'S CULINARIA RECIPE ...
From leitesculinaria.com
- In a Dutch oven over medium heat, warm 2 tablespoons of the oil. Pat the chicken thighs dry. Working in batches if necessary, add the chicken thighs, skin-side down, and cook, turning occasionally, until browned all over, 12 to 13 minutes. Move the chicken thighs to a plate.
- Add the onion to the Dutch oven and cook, stirring occasionally, until softened and translucent, 3 to 4 minutes.
- In a measuring cup, whisk together the warm chicken stock and saffron. Let it rest for a few minutes to infuse. The saffron will bleed its deep orange color into the stock.
ZA'ATAR CHICKEN SKEWERS WITH TAHINI SUMAC DIPPING …
From manitobachicken.ca
Estimated Reading Time 1 min
ZA'ATAR CHICKEN WITH TAHINI DRESSING - SPICE FUSION EXOTIC ...
From spicefusion.com.au
Estimated Reading Time 40 secs
YOTAM OTTOLENGHI: 10 OF HIS BEST CHICKEN AND POULTRY ...
From theguardian.com
Estimated Reading Time 5 mins
TOMATO, ZA'ATAR AND CHICKPEA SOUP - CAMPBELL SOUP COMPANY
From campbells.com
Servings 2Calories 210 per servingTotal Time 25 mins
MOROCCAN ZAATAR CHICKEN RECIPES
From tfrecipes.com
ZAATAR CHICKEN RECIPE BY ZAATAR AND ZAYTOUN - LEBANESE ...
From pinterest.ca
MOROCCAN RECIPES AND MIDDLE EASTERN RECIPES | NEW YORK ...
From nyshuk.com
MOROCCAN ZAATAR CHICKEN - PLAIN.RECIPES
From plain.recipes
SPICY ZA ATAR ALL PURPOSE MOROCCAN SEASONING RECIPES
From tfrecipes.com
MY FUSION MOROCCAN CHICKEN | NEW WORLD
From newworld.co.nz
ZA'ATAR CHICKEN RECIPE - CHICKEN WITH ZAATAR SPICE - YOUTUBE
From youtube.com
ZA'ATAR CHICKEN RECIPE | FRESHLY SPICED | SPICE BLENDS
From freshlyspiced.co.uk
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