Prep Time: 10’
Cooking Time: 1hr to 1hr10’
What you need:
- 4 Skinless Chicken Breasts
- 3 cans of Chickpeas (400g each)
- 3 Tbsp of Zaatar
- Olive Oil
- 6 Garlic Clove, peeled
- Sesame Seeds
- Salt & Pepper
- Natural Plain Yogurt
If you’ve watched Nigel Slater’s Middle East Special the other week about Lebanon, you would have seen this recipe.
Here’s the link but it will be only available until the end of Feb! https://www.bbc.co.uk/iplayer/episode/b09qq801/nigel-slaters-middle-east-series-1-1-lebanon
Nigel was inspired by our Zaatar, and I can’t blame him!
And when I saw his recipe, I knew I was going to try it very soon and soon was yesterday!
I mean he uses zaatar with chicken and chickpeas and yogurt, what can go wrong!!
A super plus about this dish is how easy it was to prepare, and our guests and my husband and I nearly licked out plates! Ha!
2 changes I made to the recipe, Nigel used chicken thighs with skin, I used skinless chicken breasts. And at the end, he adds a few leaves of fresh mint to the dish which I omitted.
I started by slicing the chicken breasts lengthwise, because they were huge, and it saves time on baking. If yours are regular size, you can leave them as they are.
Preheat your oven to 200 degrees.
Drain the chickpeas and add them to your roasting tin.
Mix your zaatar with as much olive oil as needed to form a runny paste.
Add the chicken on top of the chickpeas and brush them with the zaatar paste, then sprinkle them with sesame seeds.
Add the garlic cloves on the chickpeas, in between the chicken.
Bake for 40 minutes.
Take out and remove the garlic cloves, brush the chicken once more with zaatar and return to the oven for another 20 to 30 minutes until the chicken is fully cooked.
While the chicken is cooking further, pound the soft garlic and add the yogurt, season with salt to your taste and set aside.
Serve this dish hot with the cold garlic yogurt!
This dish is surely a crowd pleaser!!