Zaatar Chicken with Harissa Chickpea and Potato Tray Bake by Zosima Fulwell
Middle Eastern

Zaatar Chicken with Harissa Chickpea and Potato Tray Bake by Zosima Fulwell

Featured Spices

Feeds 3 
Ingredients
6x Chicken Thighs
3x Tbsp Olive Oil
1x Sliced Red Onion 
5x Whole peeled cloves of Garlic
Freshly chopped mint
3x Medium sized Potatoes
1x Tin Chickpeas
3 x Tbsp Spice Kitchen Harissa
5x Tbsp Spice Kitchen Za'atar
1 x Tsp Cumin Seeds
200 g Greek Yogurt 
Salt and Pepper to taste
Zaatar Chicken
Method
  1. Preheat oven to 180 degrees.
  2. Chop/dice your potatoes and put a can of drained chickpeas into a baking tray.
  3. Mix Za'atar mix with Olive oil and about a teaspoon of 
  4. Salt in a bowl. 
  5. Sprinkle the Harissa spice ontop of the chopped potatoes with the cumin seeds and put the garlic cloves in the tray. Save half of the paste.
  6. Add the chicken thighs and with a pastry brush or with a back of a fork, put the Za'atar and olive oil paste on the skin.
  7. Bake chicken tray bake for 35 minutes and take out garlic cloves. 
  8. Put the remaining Za'atar paste on the chicken skin and mix the potatoes and chickpeas around.
  9. Bake for a remaining 15-20 minutes.
  10. Take the garlic cloves and using a pestle and mortar, grind garlic cloves.
  11. Add garlic cloves to the yoghurt with freshly chopped mint and season to taste.
Serve hot and with yogurt dip on the side with your favourite veg or some warm pittas! Easy and perfect dinner

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