Spice Up Your Life – Za’Atar Crusted Chicken with Lemon Parsley Salad
This! Za’Atar crusted chicken with lemon parsley salad is my new favorite chicken dish. If you try the recipe it might become your chicken crush too! Have you tried the spice Za’atar? Here’s a little info in case you aren’t familiar with Za’atar. Za’atar is a generic name for a family of related Middle Eastern herbs. The blend, generally made with ground dried thyme, oregano, marjoram or some combination thereof, is mixed with toasted sesame seeds and salt. I like the version that includes tangy sumac.
You might recall the post from my visit with Rya, my friend from Jordan who invited me to learn how to make Middle Eastern flatbread – Maneesh – which we then dipped in olive oil and Za’atar. Go here to read the post and get the recipe for Maneesh.
Middle Eastern food is not a regular on my menu but after trying the chicken crusted with Za’atar that is going to change. Working in a spice shop has opened my eyes to how many people are making Middle Eastern food at home and I am about to join the ranks. Heck, I like a challenge such as experimenting with spices that are new to me. Za’atar is one I zeroed in on shortly after being hired at the spice shop but I’d only used it for bread dipping or to make dressing for tomato and cucumber salad. Another delicious way to enjoy Za’atar.
The one item this recipe calls for which may not be a staple in your spice repertoire is Pomegranate Molasses. Another oddly versatile sticky syrup that is tangy and citric. It is often used in Persian, Asian, Mediterranean and Middle Eastern dishes and adds balance with it’s sweet-sourness. Don’t worry about purchasing a bottle you will find plenty of uses for it.
The recipe calls for chicken cutlets pounded to 3/4 ” thickness. Don’t substitute plump chicken breasts – if that is all you can find, use a meat mallet or heavy skillet to flatten them first. I served the chicken over wild and brown rice with a side of focaccia. Following the recipe made enough for us to enjoy this flavorful dish twice. Save the salad and chicken separately and gently reheat the chicken wrapped in foil before chowing down on “leftovers”.
I’d love to hear if you make this at home and how you like it! Bon appetit!
Za'Atar Crusted Chicken with Lemon Parsley Salad
Ingredients
- 1½ pounds boneless, skinless chicken breast cutlets, pounded to ¾ " thickness
- Kosher salt
- ¼ cup + 1 tsp. Za'Atar
- 3 T. all-purpose flour
- ¾ tsp. Aleppo chiles
- 2 T. + 1 tsp olive oil
- ¾ cup lightly packed Italian or curly parsley leaves
- 2 scallions, thinly sliced on the bias
- ½ tsp. lemon zest + 1 T lemon juice
- 2 T. pomegranate molases
- 3 T. chopped walnuts - toasted
Instructions
- Season the chicken all over with 1½ tsp. of salt.
- In a pie plate combine ¼ cup of the za'atar, flour and aleppo pepper mixing well.
- In a stainless-steel skillet over medium heat begin to heat 2 T. of the olive oil.
- Dip each cutlet into the za'atar mixture, coating and pressing into all sides.
- Add the chicken to the skillet and cook about 3 minutes per side or until well browned.
- Transfer to a plate to keep warm.
- Salad:
- In a medium bowl combine the parsley, scallions, lemon zest and juice and the remaining 1 tsp. of olive oil with a pinch of salt.
- Mix well.
- Plate the chicken, drizzle with the pomegranate molasses then mound the salad over the cutlets.
- Sprinkle with walnuts and remaining za'atar.
I’d love to work at a spice shop just so I can indulge in the fragrance and flavor of hundreds of exotic spices and mixes. I love za’atar because of its herbaceous tones and the musty flavor of sumac and cumin. I’ve never tried with cucumber and tomato, so i’ll give it a go this summer when those two are in season.
This recipe looks great for a quick weeknight meal! Thanks for sharing 🙂
You would be a wonderful addition to the spice shop! Za’atar is one of my favs!