Prep time 10 min cook time 30-40 min
Baked chicken thighs smothered with tangy caramelized lemons and red onions laced together with lemony sumac and aromatic Za’atar.
Let me introduce you to Zaatar, Arabic for thyme, the herb. It is also the name of a very aromatic herb and spice condiment made up of dried thyme, toasted sesame seeds, sumac, dried coriander and cumin seeds.
I was first introduced to Za’atar in the late 60’s in Beirut, Lebanon, specifically in a “see and be seen” hole in the wall restaurant called Ajami. The food was so authentic and cheap that it transcended entrenched demographics of the time. Common folk would rub shoulders with tycoons and government ministers at all times of the day, evening and late into the night to celebrate all that was good about genuine Lebanese food. Famed for its “Mana’eesh”, an olive oil-rich flatbread topped with Za’atar spices, it has since grown to become a “proper” dining establishment but I never went back to Beirut so I am unable to vouch for it now.
Za’atar has a definite thyme flavor with overtones of nutty sesame seeds, the aromas of dried coriander and cumin seeds laced with lemony sumac. You can make the mix yourself but with so many good Middle Eastern food stores around these days a store bought brand will save you the time.
Like all Middle Eastern matters and especially those about food, there is a raging yet unresolved debate about which Za’atar blend is the best. The Lebanese claim ownership of the best “Mana’eesh” and by extension theirs is the one to beat. Palestinians would argue with that claim and the Jordanians have gone a step further and in Amman, market a “Royal” blend to claim superiority.
Putting all that aside Za’atar can instantly infuse any dish with a fragrant and herbal twist of Middle Eastern flavour. Here is a dish made famous by Yotam Ottolengi. It is a riff on a Palestinian dish called “Mussakhan” and I have simplified his recipe to save a little time without compromising on the delicious favors.
A recipe that I am sure you will have on your repeat list.
Pan roasted chicken thighs with Zaatar
by
Derek Farwagi
Ingredients
- 4 chicken thighs bone in with skin ( to keep the meat moist)
- 1 large red onions cut in half along the length then sliced into 1/8” half rings.
- 3-4 cloves garlic, crushed
- 4 tbsp tbsp olive oil, plus extra for drizzling at the end
- 1 tsp ground allspice
- 2 tbsp sumac
- 1 lemon, thinly sliced
- ½ cup chicken stock or water
- 3 tbsp Zaatar (divided-save 1 tbsp to sprinkle over thighs before baking).
- salt and pepper to taste
Instructions
- Preheat the oven to 400 F (200 C).
- In a bowl, mix the chicken with the onions, garlic, olive oil, spices with 2 tablespoons zaatar, lemon, stock, salt and pepper. (If you have time, leave in the fridge to marinate for a few hours or overnight).
- Transfer the chicken and its marinade to a baking sheet large enough to accomodate all the chicken pieces lying flat and spaced well apart. They should be skin side up.
- Sprinkle 1 tbsp zaatar over the chicken and put the pan into the oven. Roast for 40 to 50 minutes, until the chicken is browned and just cooked through. (Juices should run clear when thighs are pierced. If using a temperature guage, chciken is done when it reads 165F).
- Transfer the hot chicken and onions to a serving plate and finish with a drizzle of olive oil and squeeze the juice of the caramelized lemons on to the chicken for added flavor.
Notes
The recipe also works with bone-in skinless thighs but you will have to adjust the time to avoid drying out the meat.
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