Zaatar Chicken Thighs Recipes

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• In a bowl, mix together the za'atar, salt, and olive oil until the consistency of a thick paste. Add chicken thighs to the bowl, and toss to coat liberally on all sides. Place on the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 375°F.
• Place chicken wing (or thigh) pieces on a parchment paper lined cookie sheet with sides.
• Sprinkle both sides of chicken wing pieces LIGHTLY with salt, onion powder, garlic powder, and cayenne pepper ~ and LIBERALLY with the za'atar spice mix to suit your tastes!
• Oven roast chicken wing (or thigh) pieces for 30 minutes at 375F ~ TURN PIECES OVER and continue roasting for another 25-30 minutes.
• Combine the juice from 1/2 of a large lemon with 1/4 cup honey and drizzle over chicken pieces ~ turn wings and drizzle other side.
• Roast wings (or thighs) for 5-10 minutes more.
• Remove wings (or thighs) from oven and cool for 10-15 minutes before eating.
• Supply lots of napkins!

Steps:

• In large mixing bowl or resealable plastic bag, combine chicken, oil and za'atar. Rub spices and oil all over chicken pieces. Cover (or close) and refrigerate 2 hours to overnight.
• Transfer chicken to baking sheet, skin side up. Roast in preheated 425°F oven 45 minutes.
• Sprinkle with salt.

Steps:

• Preheat oven to 425 degrees, with racks in upper and lower thirds. In a small bowl, mix za'atar with 2 tablespoons oil and 2 teaspoons salt.
• With a sharp knife, cut two 1-inch-long slashes in each piece of chicken, through skin and down to bone. Rub za'atar mixture all over chicken and into slashes.
• On a rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast in lower third of oven, stirring once, until starting to brown, about 20 minutes. Toss onion with remaining 1 tablespoon oil; season with salt and pepper; add to baking sheet along with chicken pieces and lemon halves. Roast until a thermometer inserted into thickest parts of chicken (not touching bones) registers about 150 degrees, 25 to 30 minutes.
• Switch oven to broiler setting. Move baking sheet to upper third of oven; broil until chicken is browned, 2 to 3 minutes. Drizzle kale lightly with oil; season with salt and pepper. Scatter kale over chicken and broil until just wilted and thermometer inserted into thickest parts of chicken registers 165 degrees, 1 to 2 minutes more. Let cool slightly, then squeeze lemon halves over chicken. Remove chicken to a platter; toss vegetables together and serve alongside.

Steps:

• Toss together the chicken thighs oil, 1 tsp salt, garlic and lemon juice in a large bowl. Cover and chill for at least 1 hr, or up to 12 hrs.
• Heat the oven to 180C/160C fan/gas 4, and heat a frying pan over a high heat. Fry the chicken, skin-side down, for 5-7 mins, or until golden and crisp. Transfer to a baking tray and sprinkle with the za'atar, then roast for 10 mins.
• For the rice, heat the oil and butter in a large, shallow casserole or frying pan over a low-medium heat. Fry the onions with a pinch of salt for 15 mins until caramelised and sticky. Stir in the rice, stock, pistachios and chilli flakes. Season. Arrange the roasted chicken thighs on top of the rice, and pour over any roasting juices from the tray. Cook in the oven for 45 mins, or until the rice is tender. Remove from the oven, cover and rest for 5 mins.
• Scatter the chicken pilaf with the pomegranate seeds and parsley, then serve in shallow bowls.

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.

Steps:

• In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za'atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
• When ready to cook, light the grill to medium or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through.
• While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
• To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.

Steps:

• Spatchcock the chicken: Place the chicken, breast-side down, on a cutting board. Using a pair of kitchen shears or a very sharp knife, find the backbone of the chicken and cut up both sides to remove. Remove any giblets remaining inside the chicken. Turn the chicken over and press down on the breastbone until the chicken lies flat.
• Make the brine: In a small, dry pan, toast the peppercorns, fennel seeds, and coriander seeds until fragrant and starting to change color, 1-2 minutes.
• Transfer the toasted spices to a large pot with 1 quart (1 liter) of water, the oregano, thyme, bay leaves, salt, brown sugar, and soy sauce. Bring to a boil over high heat, stirring to dissolve the sugar and salt, then let boil for 1 minute. Remove the pot from the heat. Transfer the brine to a large container. Cool the brine by adding the remaining water.
• Place the chicken in the brine, cover the container, and chill in the refrigerator for at least 6 hours, or overnight.
• Preheat the oven to 450°F (230°C). Place a wire rack or roasting rack on top of a baking sheet.
• Make the chicken seasoning: In a food processor, combine the lemon peel, garlic, and canola oil. Process into a thick paste.
• Remove the chicken from the brine and pat dry with paper towels. Use your fingers to carefully separate the skin from the breasts and thighs. Rub the lemon garlic paste over the bird, making sure to get some under the skin. Rub the softened butter underneath and over the skin. Season on both sides with the salt and za'atar. Place the chicken on the rack set over the baking sheet, breast-side up.
• Roast the chicken for 40-50 minutes, until the breast meat reaches 145°F (63°C).
• Roast until the thigh meat, near the bones, reaches 160°F (71°C). Remove from the oven and let rest for 5-10 minutes.
• Meanwhile, make the rice pilaf: Place the rice in a fine-mesh sieve and rinse under running water until the water runs clear. Transfer the rice to a medium bowl and cover with water by 1 inch (2.5 cm). Soak for 10 minutes.
• Add the chicken stock to a small pot and bring to a boil, then cover and reduce the heat to low so the stock stays warm.
• In a large pot or pan over medium heat, combine the butter, garlic, and fideo. Cook, stirring constantly, until most of the noodles are golden brown, about 5 minutes.
• Drain the rice once the noodles are toasted, then add to the pan and sauté until the rice is dry and coated with the butter, 2-3 minutes.
• Add the hot chicken stock, then reduce the heat to low, cover, and cook until the noodles curl up, about 15 minutes. Fluff the pilaf with a fork, then cover again and let sit for at least 5 minutes before serving.
• Make the za'atar oil: In a small bowl, mix together the olive oil, za'atar, and salt.
• Carve the chicken, then arrange over the rice pilaf and spoon the za'atar oil over. Garnish with parsley and serve with lemon wedges.
• Enjoy!