Edy Massih’s Za’atar Chicken Thighs combine bold Middle Eastern flavors with a refreshing cucumber salad. The chicken is marinated overnight in a za’atar-spiced blend and roasted until tender. Bonus: the leftovers transform into an incredibly flavorful chicken salad!
Since making a big batch of my new favorite condiment, Edy Massih’s spicy tomato jam, his Za’atar Shakshuka has been on our regular rotation! Rather than cooking the eggs in the tomato sauce, these are cooked in za’atar paste (a blend of za’atar and olive oil) until the eggs are set and the yolk remain runny.
Book: Ottolenghi Test Kitchen: Shelf LoveRating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: tahini Pricey Ingredients: —Hard-to-find: — Recipe on Food52.com