Zatar Rubbed Leg Of Goat With Fresh Chickpeas Spring Onion And Sorrel 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:

• Dissolve yeast in warm water. Add 3 cups flour and salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
• Turn dough out on a lightly floured work surface. Knead until smooth, about 10 minutes. Grease a large bowl. Place dough in the bowl and turn to coat with oil. Cover and let rise in a warm place until doubled, about 1 hour.
• Preheat the oven to 500 degrees F (260 degrees C).
• Divide dough into 16 equal pieces and form into rounds. Roll into 1/4-inch-thick circles. Poke rounds with your fingers to create small indentations.
• Mix za'atar and olive oil together in a small bowl. Spread over circles. Place on ungreased baking sheets.
• Bake in the preheated oven until dough is golden brown, 5 to 6 minutes.

Steps:

• Preheat the oven to 375°F.
• To prepare the goat, combine the sumac, coriander, fennel, and Aleppo in a small bowl and rub into the goat leg, being sure to cover the entire surface of the meat with the spice rub. Roast the goat until the internal temperature reaches 130°F on a meat thermometer, about 1 hour. Remove the goat from the oven and allow to rest for at least 30 minutes before carving.
• To make the chickpeas, bring a pot of salted water to a rapid boil and prepare an ice-water bath.
• Remove the chickpeas from their outer shells. Add the chickpeas to the boiling water and blanch for 5 to 6 minutes, or until just tender and the outer skin is loose. Transfer immediately to the ice bath to cool. Drain. Carefully rub off their skins, trying to keep the chickpeas whole as you do. You should end up with a generous cup of chickpeas.
• Peel and trim the onions, then cut crosswise into 1/4-inch slices. Roughly chop the sorrel.
• Heat the olive oil in a sauté pan over medium heat. Add the onions and cook gently over medium-low heat until tender, 8 to 10 minutes. Season with salt, then fold in the chickpeas and remove from the heat. Transfer the mixture to a bowl to cool before adding the sorrel. Check the seasoning. This dish is best served at room temperature.

Steps:

• Spread out chickpeas on a paper towel. Pat dry, then let dry for about an hour.
• Heat oven to 400 degrees. Line a heavy rimmed sheet pan with parchment paper, and spread chickpeas evenly on the pan. Bake in the center of the oven until crunchy, about 30 minutes, stirring and rotating every 10 minutes. (The chickpeas will continue to get crunchy as they cool.)
• Place hot chickpeas in a bowl and drizzle with olive oil, za'atar and salt. Store any cooled leftovers in an airtight container for up to a week.