Skip to the beginning of the images gallery

Za`atar Chicken

Name: Za`atar Chicken
Cook time: 20 min
Yield: 2
Cuisine: Faiyum, Egypt

with hummus and a warm carrot, olive, and roast pumpkin salad

Ready in around 20 mins

RECIPE FACT:

The Ancient Egyptians were scientists and mathematicians. They had numerous inventions including ways to build buildings, medicine, cosmetics, the calendar, the plow for farming, musical instruments, and even toothpaste.

Nutritional Info:

Energy: 2163kj (516Kcal)
Protein: 44g
Carbohydrate: 27g
Fat: 19g
Contains: Sesame, Milk, Tree Nuts

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210°C (fan bake).
1. TO COOK THE CHICKEN:

Remove the free-range chicken breast from their packaging and pat dry with a paper towel. Place onto an oven tray lined with baking paper. Drizzle with olive oil and sprinkle over pack of za’atar mix then turn the chicken breasts to coat. Peel the carrot then cut in half lengthways then cut into 1/2 cm halfmoons on the diagonal. Place the carrot and diced pumpkin on the tray around the chicken and drizzle with olive oil, season with salt and pepper and cook in the preheated oven for 15-18 mins. Remove from the oven and before serving slice the chicken into 1 cm slices.
2. TO MAKE THE WARM CARROT & PUMPKIN SALAD:

Place the baby spinach into a serving bowl. When the carrots and pumpkin are cooked, add to the serving bowl with the lemon dressing. Toss to combine and season to taste.
TO SERVE:

Divide the hummus between plates, using the back of a spoon spread on the base of the plate. Top with the warm carrot and pumpkin salad and then the za’atar chicken. Finish with a drizzle of the honey & sumac yoghurt and a sprinkle of toasted pinenuts, almonds and golden almonds.