Zaatar Chicken Salad With Lemon Tahini Dressing Recipes
ZA'ATAR CHICKEN THIGHS
Chicken thighs that are ridiculously simple yet packed with flavor thanks to a generous amount of za'atar. I like to serve this chicken with a fresh green salad of romaine, red onion, and tomato with a tahini-lemon dressing.
Provided by Diana Moutsopoulos
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pat chicken dry with paper towels. Place chicken in a bowl and coat with olive oil. Season liberally with sea salt and black pepper on all sides.
- Heat a cast iron skillet over medium-high heat. Add chicken thighs, skin-side down, to the hot skillet. Sprinkle 1 teaspoon za'atar immediately over each chicken thigh. Cook chicken, without turning, until skin is crispy and browned, 7 to 10 minutes.
- Turn chicken so skin side faces up and remove skillet from heat. Sprinkle remaining za'atar quickly and evenly over each chicken thigh. Spoon some of the rendered chicken fat from the pan over the top of the za'atar.
- Place the skillet in the preheated oven and roast until juices run clear and chicken is no longer pink near the bone, about 15 minutes.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 2.1 g, Cholesterol 70.3 mg, Fat 11.7 g, Fiber 1.2 g, Protein 19.5 g, SaturatedFat 2.8 g, Sodium 146.9 mg, Sugar 0.1 g
ZA'ATAR CHICKEN SALAD WITH LEMON-TAHINI DRESSING
Experiment with Middle Eastern flavors in this nutritious dinner salad. Use purchased za'atar seasoning blend or use your own.
Provided by Bibi
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 1h10m
Yield 2
Number Of Ingredients 20
Steps:
- Mix 2 tablespoons lemon juice, olive oil, za'atar, garlic, salt, and pepper together in a gallon-sized plastic zip-top bag. Add chicken tenders and refrigerate, turning occasionally, 30 minutes to 12 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken tenders on the grate, reduce heat to medium, and cover. Grill until an instant-read thermometer inserted into the thickest part of a tender registers 165 degrees F (74 degrees C), 4 to 5 minutes per side.
- Remove chicken from grill and let rest. Prepare the salad in the meantime; place romaine pieces in a large bowl and add tomatoes, bell pepper, cucumber, and carrot.
- Combine lemon zest and juice, tahini, water, garlic, and date in the bowl of a mini food processor or a blender. Pulse several times, adding water by tablespoons if necessary, until desired consistency is achieved. Season with salt and pepper. Pour dressing into the salad bowl and toss.
- Divide salad between plates. Slice each chicken tender crosswise into 1/4-inch slices and place over the salads. Garnish with chives and mint.
Nutrition Facts : Calories 552.6 calories, Carbohydrate 38.6 g, Cholesterol 64.6 mg, Fat 33.9 g, Fiber 14.3 g, Protein 34.4 g, SaturatedFat 5.2 g, Sodium 1177.3 mg, Sugar 9.4 g
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