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Za'atar spiced chicken

Name: Za'atar spiced chicken
Cook time: 20 min
Yield: 2
Cuisine: Faiyum, Egypt

with hummus and caramelised carrot and pumpkin

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 plough for farming, musical instruments, and even toothpaste.

Nutritional Info:

Energy: 2739kj (655Kcal)
Protein: 37g
Carbohydrate: 29g
Fat: 42g
Contains: Milk, Tree nuts, Sesame

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210°C (fan bake).
1. TO COOK THE ZA'ATAR CHICKEN AND VEGETABLES:

Line an oven tray with baking paper. Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Place the chicken onto the tray, drizzle with oil and sprinkle over the za’atar spice seasoning then turn the chicken to coat. Peel the carrot, cut in half lengthways and cut into 1 cm halfmoons on the diagonal. Place the carrot and steamed pumpkin on the tray around the chicken and drizzle with oil, season with salt and pepper and cook in the oven for 18-20 mins or until chicken is cooked through and vegetables are caramelised. Remove from the oven and before serving slice the chicken into 1 cm slices.
2. TO FINISH THE CARAMELISED CARROT AND PUMPKIN SALAD:

Place the baby spinach and kale 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 onto the base of the plate. Top with the warm carrot and pumpkin salad and the za’atar chicken. Finish with a drizzle of the honey and sumac yoghurt and sprinkle over the almond sprinkle.