Love a Middle Eastern spiced chicken dish? Then you have to try Chicken Musakhan. It’s another marinated and roasted chicken recipe but this one comes with a generous helping of soft red onions and pine nuts piled on a freshly baked flatbread. This post contains affiliate links. When you purchase through our links, we may earn a commission.
What is Za’atar?
It’s another Middle Eastern spice blend to add to your growing collection. It comes after both baharat and sumac on your orderly and alphabetised rack. But do I really need another, you ask? Yes, you do. Za’atar is primarily dried herbs; thyme, oregano, and marjoram making the mix predominantly woody and earthy. However, with a hefty proportion of toasted sesame it’s also nutty and sweet. Although variations are regional and personal, so blends can be wildly different, you’ll most likely detect the acidic tang of the sumac berry in there too. Got room on that shelf now?
Za’atar roast chicken
It’s an explosive marinade of aromatic za’atar, chilli flakes, lemon juice and garlic locking in all the moisture of roasted chicken. The finished dish is irresistibly succulent meat bedded between lemon wedges and soft, syrupy shallots. My twist on the traditional recipe is all about legs and thighs. A whole bird can be used but roasting smaller pieces suits me time wise, and I find the meat is more evenly coated making every bite juicy and intense. Finally, I like to drizzle some cool and creamy tahini dressing over the ever so slightly charred chicken. It’s optional, but if you love lemon and garlic, as I do, you won’t be able to resist it either.
Serving suggestions
This delicious za’atar chicken is begging to take centre stage among a mezze table of Middle Eastern delights. Here’s how I serve mine: With a homemade flatbread that is so easy to throw together. One, if not two salads: Fattoush salad which is lemony and refreshing with cucumber and ripe tomatoes, and/or Israeli salad which is finely chopped and crunchy with robust chickpeas. And you can’t have a mezze feast without a selection of dips. Hummus is a failsafe crowd-pleaser, and muhammara red pepper dip brings a welcome splash of vibrancy in both colour and flavour.
Storage and leftovers
As delicious as it is hot, this chicken can be served cold too. So save those leftovers for a lunch time salad or a middle eastern- inspired sandwich or wrap. Cover the leftover chicken with cling film and it will keep in the fridge for 2-3 days. If you prefer it hot, cover it with foil in and reheat it in the oven for 15 minutes at 180C/ 350F. Make sure the chicken is piping hot in the centre.
Other chicken recipes to try
Chicken Provencal Spanish Style Baked Chicken Thighs with Potatoes Chicken Satay with Easy Peanut Sauce Chicken Paprikash
