Za’atar Chicken Breast
This za’atar chicken breast recipe is super simple to make and yet flavorful. The spice blend gives the basic chicken breast an explosion of middle eastern flavours which you and your family will love.
What is Za’atar
Za’atar is a middle eastern, aromatic spice blend of ground sumac, thyme, oregano, sesame seeds and salt. It a staple spice in middle eastern cooking and often paired with pita bread and olive oil. You will find restaurants and home cooks in the Middle East sprinkling it over salads, hummus or marinating meats with it. I personally love it over poached or boiled egg as well.
Where to find Za’atar
You will find zaatar at any local middle eastern store or you can buy it online on amazon.
For this recipe, I have decided to use chicken breast, but you can use any cuts of your choice. Thighs and drumsticks will also work well. I know a lot of people tend to prefer dark meat as it’s moist and has a lot more flavor due to the extra fat, but I have mastered cooking chicken breast in a way that doesn’t leave it dry and rubbery in texture. I am sharing some of my tips below.
Tips to cook moist chicken breast
Thickness: It’s best to cut each chicken breast fillet horizontally to create 2 steaks. This ensure your chicken cooks evenly and reduces cooking time which ultimately helps to preserve the moisture in the chicken. If you find the chicken thickness is too uneven, it’s worth pounding the thicker areas to make it more uniform.
Temperature: I cook my chicken breast on medium high heat
Time: Do not over cook your chicken. The longer you expose the chicken breast to heat, the stringier and drier the texture. Once you place your chicken in the heated pan, let it sit for 3-4 minutes to get a nice sear, then flip it over and cook for another 3-4 minutes. Once chicken is cooked, I turn off the heat and put a lid on and let the chicken sit for 3-5 minutes but this step is optional if you are short on time.
Recipe
SERVES: 4 Prep time: 5-8 minutes Cook time: 8-10 Total: 18 minutes
INGREDIENTS
2 chicken breasts
2 tablespoon olive oil (1 tablespoon for cooking)
3 cloves garlic (crushed)
2 tablespoon za’atar
1 tablespoon lemon juice
1 teaspoon oregano
1 teaspoon sumac
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon black pepper
salt to taste
2 Tablespoon finely chopped cilantro (optional for serving)
Lemon wedge ( for serving)
METHOD
Prepare marinade: in a small bowl, mix 1 T olive oil, crushed garlic, lemon juice and all the spices
In a medium bowl, add your chicken and pour the marinade over it. Cover it up with cling wrap and place it in the fridge for an hour ( 12 hours / overnight preferred if you have the time)
Heat oil in a medium sized skillet over medium-high heat. Place chicken in the heated pan and let it sit for 3-4 minutes to get a nice sear, then flip it over and cook for another 3-4 minutes until the chicken is cooked thoroughly.
Optional step: Once chicken is cooked, turn off the heat and put a lid on and let the chicken sit for 3-5 minutes.Garnish with coriander and a lemon wedge.
Serving suggestion: Serve with your choice of carbohydrate ( I had garlic roasted potato ) and salad ( I had cucumber and tomatoes) to make it a balanced meal. This recipe is also great for meal prepping.
METHOD
Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir well to mix it all up.
Pour in the oil, maple syrup and vanilla. Mix well to evenly coat the oat mixture. Spread the granola evenly onto your prepared pan.
Bake until lightly golden, about 15-18 minutes, stirring halfway. Every oven is different so it’s a good idea to check the oats are not burning after 8-10 minutes.
Allow the granola to cool down which also helps it crisp up. Once cooled, add your dried fruit and coconut flakes
Store the granola in a mason jar at room temperature for 1 to 2 weeks.
