Chicken Zaatar
This very simple baked chicken breast recipe is an Arabic play on the traditional French recipe chicken with tarragon. Deliciously easy to make and incredibly flavoursome. I use the Arabic herb zaatar to replace the tarragon, and I usually use fresh but if unable to obtain this fresh, definitely substitute with dried zaatar which is often more easily obtainable.
6
15 minutes
40-45 minutes
150ºC
Ingredients
-
6 chicken breasts
-
4 medium red onions- peeled, quartered
-
4 cloves garlic
-
2 tbsp olive oil
-
150ml herb infused vinegar- or cider vinegar
-
425ml apple juice
-
1 small bunch fresh Zaatar leaves- roughly chopped and no stalks.
-
Pinch of salt and freshly ground black pepper- to taste
-
Garnish
-
Greek yoghurt
-
Flowering chives- optional
-
Accompaniment:
-
Buttery mash of carrots and potatoes
Instructions
-
Prepare onions and garlic:
-
01 Using a food processor add onions, garlic and pulse to a coarse mixture (or chop by hand).
-
Assemble to cook:
-
02 Heat oil in a large pan, add chicken breasts and seal quickly on a high heat until golden brown. Set to one side.
-
03 Now add the chopped onions and garlic (add extra olive oil if too dry).
-
04 Replace chicken breasts plus any meat juices, vinegar, apple juice, salt, pepper and roughly chopped Zaatar leaves.
-
05 Bring to simmering point and place uncovered in the oven for 45 minutes.
-
Serve:
-
06 Best served straight from the oven with buttery mashed potatoes and carrots topped with a dollop of Greek yoghurt. Decorated with a sprig of flowering chives (optional).
Notes
Use dried zaatar if unable to purchase fresh - say 1 tablespoon, and importantly do not panic in the beginning if you have too much liquid in the pan, as this will evaporate and condense during cooking leaving the chicken succulent and flavoursome.
