Za'atar Roasted Chicken with FattehCharlie Carrington
- 1 free range butterflied chicken
- 40 ml (1¼ fl oz) grape seed oil
- 1 tablespoon za’atar
- 1 garlic clove, minced
- 375 g (13 oz) yoghurt
- ½ teaspoon cumin
- 1 white onion, diced
- ½ bunch parsley, leaves picked
- ½ bunch dill, fronds picked
- 50 ml (1¾ fl oz) olive oil
- 2 teaspoons za’atar
- 1 teaspoon salt
- 2 teaspoons pomegranate molasses
- 40 g (1½ oz) toasted walnuts, chopped
- 250 g (9 oz) cooked chickpeas (tinned is acceptable)
- 60 g (2 oz) tahini
- Pinch of aleppo pepper or paprika for dusting
- Preheat the oven to 190°C (375°F). Rub the chicken with 20 ml (¾ fl oz) of oil, put in a roasting tin and roast for 50 minutes.
- Remove from the oven and increase the temperature to 200°C (400°F). Mix the next 20 ml (¾ fl oz) of oil with the za’atar and a pinch of salt and pour over the chicken. Return to the oven and roast for 10 minutes.
- To make the fatteh, in a large bowl combine the garlic, yoghurt, cumin, onion, parsley, dill, olive oil, za’atar, salt, pomegranate molasses and walnuts to make a flavoured yoghurt. In a saucepan warm the fatteh very gently; it’s not meant to be to hot, just warm.
- Fold the chickpeas through the tahini and set aside.
- Place the chicken on the serving platter whole. In a wide shallow bowl, put the chickpea mix on the left and the fatteh on the right and using a fine strainer dust it with some aleppo pepper or paprika and serve.
Tangy, herby za’atar is queen of the spice blends in Lebanon, and every family has its own version. Here, I’ve used it as a rub for chicken, teaming it with fatteh to add a cooling, creamy element to the dish. Fatteh is a classic breakfast dish eaten in the Levantine, and a tasty way to use up stale flatbread by toasting and covering it with spiced yoghurt.
For chef quality results, we recommend using Anolon cookware!
Ingredients: 2 heads broccoli 1 large leek, halved lengthwise, rinsed 2 tbsp extra virgin olive oil 1 head garlic, unpeeled 4 cups (1L) chicken or vegetable stock 120g baby spinach leaves 125g sour cream, plus extra to serve Chilli flakes & herbs, such as basil,...
This recipe is brought to you with the help of our friends at Asian Inspirations Ingredients: 2 pieces Shimeji mushroom (thinly sliced) 2 pieces Red capsicum (thinly sliced) 2 pieces Zucchini (thinly sliced) 2 pieces Eggplant (thinly sliced) 2 pieces Sweet potato...
Ingredients: 30ml Vegetable oil 1 tin of chopped tomatoes 3 small red onions, 1 sliced, 2 roughly chopped 1 Red Scotch bonnet, finely chopped 100g Tomato paste 2 Tsp curry powder 1 Tsp Thyme, Fresh preferably but dried will also work 2 Bay leaves 1lt Chicken...
Ingredients:For pastry: 225g Plain Flour 100g Butter, unsalted (Make sure it’s really cold!) 4 Tbsp water, chilled For Filling: 250ml Cream 2 Large Eggs 200g Gaunchalie (or bacon) 1 Brown Onion, diced 100g Heritage baby tomatoes (halved) 125g Gruyère cheese 50g...
This recipe is brought to you with the help of our friends at Ocean Spray Ingredients: 400g Venison Loin 1 Carrot chopped 1 Brown onion, diced 1 Bay Leaf 2 Sprigs Rosemary 1 Bulb Garlic 1 Glass Red wine 1 Tbsp Tomato paste 700ml Beef Stock 100g Dark chocolate ...
Ingredients: 100g self raising flour 1 egg 3 tbs sour cream 2 tins corn ½ bunch coriander 1 bunch spring onions 2 avocados 1 shallot 1 long red chilli 2 limes Method: n a mixing bowl, combine your egg, the tinned corn, ½ a shallot, sour cream and flour together,...