THIS ZA’ATAR AND SUMAC CHICKEN, is easy to prepare, with a tangy, lemony and herby flavour that marry perfectly to create this Middle Eastern inspired dish.
And that☝?…is exactly what you will find with this Za’atar and Sumac Chicken dish. I fell in LOVE with these 2 spice blends during our sojourn in the Middle East. I remember trying them in almost any dish when we lived in Bahrain. But this chicken dish has always been my favourite.
Sumac (Sumach or Sumaq), is a reddish-purple (Crimson) spice that is obtained by grinding the Fruits or Drupes of the Plant genus Rhus, that adds a tart and lemony flavour to dishes commonly made in the Middle East. See how I use Sumac in my FATTOUSH SALAD … and that salad, pairs amazingly with this ZA’ATAR AND SUMAC CHICKEN.
Za’atar, on the other hand, is Popular in dishes from North Africa, Middle Eastern dishes, as well as in dishes from Greece and Turkey. It is a combination of Herbs like Oregano and Thyme, as well as Sumac in some instances depending on the region of the world it is produced, together with salt and sesame seeds. Za’atar can be used as a dry meat/fish rub, sprinkled onto salads and flatbreads, even encrusting labneh (homemade cream cheese), this is one very versatile herbal spice blend to have in your pantry. If you haven’t purchased these 2 spice blends on your recent travels to the middle east, look out for them at a local spice store or major food stores, who have also taken to stocking these.
Summer days call for quick and easy meals, and this dish proved perfect for a dinner choice recently. I served this chicken with a trio of mezze, my TZATZIKI , and HUMMUS (2 ways), the original Hummus and a Beetroot Hummus (simply add a medium boiled beetroot, or about 8 slices of pickled beetroot, into half the batch of original hummus, and whiz in food processor until smooth).
So, Invite the flavours of the world to your table this festive season, and give this one a try.
Would you TRY ADDING A NEW FLAVOUR OF THE WORLD, to your Regular Festive Dishes? Do drop me a comment. Find here below, my super easy recipe to try.
Happy ‘Festive Cooking’ lovelies
Za'atar and Sumac Chicken
800 grams – 1kg of chicken (whole or fillets)
1 teaspoon Crushed Garlic or paste
1/4 teaspoon Salt
1/2 teaspoon Turmeric powder
1 teaspoon Cumin Powder
1 teaspoon Chillie Powder or Crushed Chillies (chillie flakes)
1 teaspoon Lemon Pepper Spice
1 – 2 teaspoon Sumac
1- 2 Tablespoon Za’atar
2 Tablespoon Lemon Juice
2 Tablespoon Thick Yoghurt
2 Tablespoon Olive Oil
2 Tablespoon Butter
~ Marinate the chicken in all the above spices, except for the oil and butter
~ Heat the oil and butter in a large skillet (with a lid), and add the marinated chicken.
~ Allow chicken to brown on both sides and then lower the stove heat and cover skillet with the lid, and allow to cook.
~ Done when no more liquid from chicken is left in pan.
~ Serve with Pita or Naan Flatbread , Salads and Mezze like Hummus and Tzatziki
*Notes by Foodeva Marsay*
*You may Also opt to roast the CHICKEN in the oven OR Make them on the barbecue/braai*
*Try this recipe with steak as well as lamb, and you could use these, as well as the chicken, topped onto your salad*
*Za’atar and Sumac have salt added, so be careful not to add too much salt on it’s own*
*KINDLY SHARE MY RECIPES AS POSTED,©www.marriamsayed.com*