Although I am a real fan of the iPad, there is nothing quite like the thrill of getting a glossy magazine and settling in for a good read.
Chicken Za’atar
My sister and I share a joke about the lifestyle oracle, Real Simple, “Ah…I see the porn has arrived.” So although I do a lot of research online, I still relish my hard copies of magazines such as Bon Appétit, Food & Wine, and Saveur. I’m old fashioned enough to rip out pages and stick them into messy folders, from which they very occasionally make their way into a very organized binder with plastic page protectors.
This recipe comes from a wonderful article in Bon Appétit last summer in which London based chef, Silvana Rowe, of Quince Restaurant and author of “Purple Citrus & Sweet Perfume” shared some of her favorite Middle Eastern dishes. At the first page, my mouth was watering and by page two, I realized to my delight that all of the ingredients could be easily acquired in Moscow. I’d been looking for a new way to do chicken and this recipe for grilled chicken parts rubbed with the classic “za’ater” spice blend quickly earned its place as a staple of the Moscovore table d’hôte.
Chicken Za’atar works well as the crowning centerpiece of a dinner party with a Middle Eastern theme, or as a simple Sunday night quickie, combined with a crisp salad and perhaps some Hummus or Baba Ganouch with crusty bread. I test drove it at a very laid back buffet supper with The Urban Family on a movie night and was pleased to see it disappeared almost immediately.
Note that this dish requires roasted garlic, which should in no way be a deterrent. For systematic instructions for roasting garlic, see this article. You can source all of the spices you need at the farmer’s market – and The Moscovore’s shopping lists provide Russian translations for all of the spices listed here. Do not be afraid to try the sumac, by the way!
I’ve included Silvana Rowe’s recipe for Cumin Aioli, which is a great accompaniment to the chicken.
Chicken Za’atarIngredients
For the Za’atar
Directions
To Broil:Place chicken skin side up under the broiler for 10-15 minutes, keeping an eye out that it does not scorch. Turn over and cook for another 15 minutes. You will know it is done when the skin is crisp, and when a knife point inserted into the thigh meat gives way easily and the juices run clear. If you have a meat thermometer, check that the meat is 160 F (70 C). To Grill on the Stovetop:Skim your grill pan with a light coating of canola or vegetable oil and heat until the oil is just about to smoke. Place chicken skin side down and grill for 7 minutes. Flip the chicken on to its other side for another 7 minutes. Repeat this process until the skin is crisp and a knife point inserted into the thigh meat gives way easily and the juices run clear. If you have a meat thermometer, check that the meat is 160 F (70 C). 6. Allow the chicken to rest on a platter or chopping board, lightly tented with foil. From Silvena Rowe in Bon Appetit |
Cumin AioliIngredients
Directions
From Silvena Rowe in Bon Appetit |
As ever, I welcome your comments on this and all our recipes!
Serve, and enjoy!