ChickenwithZa'atar
Ingredients
(6 servings)- Chicken: 1 pack of "Al-Chef Chicken"
- .Za'atar: 4 to 5 tablespoons of traditional green Za'atar (thyme mix with sesame).Onions: 3 to 4 large onions, thinly sliced into julienne/wedges.Olive Oil: $\frac{1}{2}$ to 1 cup of high-quality extra virgin olive oil (the key to the flavor).Sumac: 2 tablespoons (optional, for that authentic tangy twist).Lemon: Juice of 1 fresh lemon.Seasonings: A pinch of salt, black pepper, and a touch of cinnamon (for the onions).For Serving: Taboon bread (traditional flatbread) or thick Arabic/Naan bread, and toasted nuts (pine nuts or slivered almonds).
Preparation
Sauté the Onions:
In a wide pan over low-medium heat, pour a generous amount of olive oil and add the sliced onions. Cook slowly until the onions are completely soft and translucent (do not let them brown). Stir in the salt, black pepper, a pinch of cinnamon, sumac, and 2 tablespoons of Za'atar.
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Cook "Al-Chef Chicken":
Since Al-Chef Chicken comes perfectly pre-marinated, it is ready for immediate cooking.
Place the chicken pieces in a baking dish. Spoon half of the sautéed onions with their olive oil over the chicken.
Sprinkle the remaining Za'atar and pour the lemon juice all over the dish.
Cover the baking dish tightly with aluminum foil and bake in a preheated oven at 200°C for 40 to 45 minutes until fully cooked.
Remove the foil and place under the oven broiler for a few minutes until the chicken turns a beautiful crispy golden-brown.
Plating and Presentation (with the Bread)
To serve this dish beautifully and allow the bread to soak up all those incredible juices:
The Traditional Platter Style:
Take a loaf of Taboon or Arabic bread and lightly dip it into the flavorful oil left behind in the chicken baking dish. Place the soaked bread on your serving platter. Spread the remaining sautéed onions evenly over the bread, then arrange the golden Al-Chef Chicken pieces right on top.
The Final Touch:
Garnish the whole platter generously with an extra sprinkle of fresh Za'atar and the toasted almonds or pine nuts. Serve hot alongside cool plain yogurt or a fresh cucumber-mint salad.
Chef's Tip: Alternatively, you can shred the cooked chicken, mix it with the onions, roll it tightly inside pieces of Arabic bread (like "Musakhan rolls"), brush them with olive oil, and crisp them up in the oven!