Today, influenced by my mother's tasty kitchen, and my extensive travels, I share easy wholesome recipes with big Mediterranean flavors. I know every area has it's challenges as far as sourcing spices. Roasted to fall-off-the-bone perfect. To ensure good flavor, work some of the marinade underneath the skin of the chicken breasts. You are probably more familiar with allspice, sumac and other spices used here. . Would love to hear. It was a family hit! Cheers! Chicken thighs are spiced with za’atar and sumac, tossed with onions, lemons and garlic, and roasted. I'm so excited about making this recipe *hugs* This looks scrumptious and divine! To test, pierce the thickest part of the chicken (somewhere on the thigh). I tend to have dry results from using chic breast. So you think this will change the result and taste? 1 large chicken, divided into quarters, breast and wing, leg and thigh, or 4 large leg & thigh pieces 2 red onions, thinly sliced 2 cloves garlic, crushed 4 tbsp olive oil, plus more for drizzling 1 1/2 tsp allspice 1 tsp cinnamon 1 tbsp sumac 1-2 lemons, thinly sliced 200 chicken stock or water 1 1/2 tsp salt 1 tsp freshly ground black pepper My family absolutely loved this recipe! I hope it turned out okay for you after all. Jennifer, thank you so much for sharing! Be sure to check out the step-by-step tutorial for this za'atar chicken! Will let you know how it turns out. It is amazing!!! ottolenghi & tamimi’s roast chicken with clementines Posted in Poultry by sallybr For someone who only roasts chicken by the “ low and slow” method followed by a “high and fast” step, trying this recipe from Jerusalem cookbook was quite a change: the … I will CERTAINLY make this again. Now sprinkle 1 tbsp of the za'atar, and take another tbsp of za'atar to work underneath the skin of chicken breasts. As a family in the UK we love your "Weekly plan" I have been buying Za'atar for the last 10 yrs from a local efenic market, I have never questioned what was in it, I will check. Please check your email to confirm your subscription! Add you oil to the pan and let it get nice and hot. By subscribing for FREE, you will receive a weekly meal plan, plus new recipes! You may adjust the cooking time a little, but chicken thighs would be great here! The original Ottolenghi chicken recipe is prepared with a lot of anis flavors with Arak, roasted fennel, and fennel seeds. Remove from heat, and sprinkle with a little more sumac and the remaining za'atar. Thanks! Place the chicken in the 400 degrees F heated-oven; roast for 40-45 mins. Hi AK. This Baked Mustard Chicken with Clementines recipe is inspired by the chef Ottolenghi, from one of my favorite recipes out of the famous ‘Jerusalem: A Cookbook’ (Roasted Chicken with Clementines & Arak). This is a […], This is delicious! But don't let za'atar scare you. Once you have done this, take the chicken breasts that you have pounded thin with a rolling pin or similar and dip it into the flour making sure to coat both sides well. The taste??? Thanks for the recommendation, Your email address will not be published. What sides do most serve? Rosemary Roasted Chicken with Vegetables; https://www.themediterraneandish.com/roasted-greek-potatoes/, https://www.themediterraneandish.com/italian-oven-roasted-vegetables/, https://www.themediterraneandish.com/greek-chicken-and-potato-dinner/, Greek-Style Baked Cod Recipe with Lemon and Garlic, Easy Authentic Falafel Recipe: Step-by-Step, Simple Baked Cilantro Lime Chicken with a Mediterranean Twist, Easy Hummus Recipe (Authentic and Homemade), Avgolemono Soup Recipe (Greek Lemon Chicken Soup). After all, it's quick prep and you can let the oven do the hard work! To poach boneless, skinless chicken breasts, place them in a large skillet and add 1 to 2 cups of water or chicken broth. Thanks, Shadia! Best roasted chicken breast recipe you will find! It is wonderful served with miso roasted broccolini and perfect for leftovers. HI Suzy, Made it twice so far. The chicken is fully cooked through when the internal temperature reaches 165 F on an instant read thermometer. Chicken can also be eaten cold cut into strips (it is great over a salad!). This is a great … UK "Not EU", Thanks so much for sharing! This makes the most amazing left overs and meal prep meals thanks to it retaining its crispness during re-heating! Yotam Ottolenghi’s chicken Marbella. Cover and place the chicken in the fridge for at least four hours or overnight. Thank you for sharing Teressa! Hah! Hi Rosemary! Transfer the chicken and its marinade to a baking sheet large enough to accommodate everything comfortably in a single layer, roughly a 12-by-14-inch pan; the chicken skin should be facing up. So glad you enjoyed it. I made it again with a whole chicken and marinated overnight and a half a day and it was not nearly as good. For the chicken. Once cool, if freezing, place on a large sheet pan making sure they do not overlap and place in the freezer until completely frozen. Can individually wrap the chicken for juiciest most flavorful results, use bone-in, chicken. 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