Chicken rubbed with a paste of olive oil, lemon juice, salt and pepper and Middle Eastern
Za’atar seared in a frying pan then baked in the oven. Serve with Spinach and
Chickpeas, roasted tomatoes and crispy potato cubes all brought together
with a Tahini Dressing.
Butterflied whole chicken or chicken pieces (skin on)
2 tbsp Spice Fusion Middle Eastern Za’atar
EV olive oil
Juice of ½ small lemon
Salt and black pepper
SPINACH & CHICKPEAS
1 packet frozen spinach
1 can chickpeas, drained reserving half a can of liquid
2 tsp ground cumin
TAHINI DRESSING
2 tbsp coriander stems, finely chopped
1 garlic clove, crushed
½ tbsp honey
2 tbsp tahini
Juice of ½ small lemon
1 tsp ground cumin
2 tbsp olive oil
2 tsp water
Preheat oven to 180°C.
Drizzle chicken with olive oil and lemon juice, then rub salt, pepper and Middle Eastern Za’atar
into chicken; marinate for at least 10 minutes, preferably longer.
Heat 1-2 tbsp oil in frying pan and sear chicken, skin side down, for approx. 10 mins
until golden; turn over and repeat.
Place chicken on a baking tray lined with baking paper, skin side up, and cook for approx. 30 minutes,
or until cooked through. Remove from oven, cover with foil, and set aside to rest.
SPINACH & CHICKPEAS: Microwave spinach according to packet instructions.
Add to the same pan used to sear the chicken, and bring pan back to high heat.
Add cumin, lemon juice, chickpeas and reserved chickpea water.
TAHINI DRESSING: Combine all ingredients and mix well. Season with salt and pepper.
Serve chicken with Spinach and Chickpeas, roasted cherry tomatoes and crispy potato cubes,
with Tahini Dressing drizzled over.
