Za’atar is a middle eastern spice blend with thyme, sumac and sesame seeds. When I first got sick, a friend of mine from work volunteered to buy my get well present. They had passed a hat around the office, and it would seem everyone was very generous because I got a smashing hamper from The Essential Ingredient. It would seem the best thing about your friend being the one to pick the present is that she can get exactly what you love. I got all sorts of goodies including a jar of Jordanian Za’atar from Malouf’s Spice Mezza. It’s a lovely heady, aromatic blend. Although, it’s commonly eaten with olive oil on bread, I knew I wanted to coat some chicken pieces in it and roast them to golden goodness. There were the prettiest zucchinis at market this weekend, and I thought such chicken would be perfect with the zucchini salad I was discussing with Charlie from LaBarre Olives.
|1||tablespoon||lemon infused olive oil|
|2||teaspoons||caramelised balsamic vinegar|
|1||tablespoon||fresh mint leaves, chopped|
Preheat your oven to 200oC. Thoroughly coat your chicken pieces with za’atar. Place on a lined baking tray and roast for about 90 minutes, turning a couple of times.
Thinly slice the zucchini lengthways. Heat the olive oil in a large frying pan. Working in batches, fry the zucchini slices in a hot pan till they are golden on both sides. You may need to replenish the olive oil throughout the cooking. Place the zucchini in a bowl with the lemon infused olive oil, caramelised balsamic and chopped mint leaves. Refrigerate till cold. If you can leave this for an hour or more, the flavour will continue to infuse.
Serve a piece of hot chicken with the cold zucchini salad and some spinach and rice pilaf. Enjoy.