ZA'ATAR & LEMON CHICKEN

Serves: 2

Cooking time: 25 minutes

A taste of the Middle East in just 25 minutes awaits you with this healthy Za'atar & Lemon Chicken dish that will transport your taste buds to distant lands. For even more flavour, consider marinating the chicken at least 2 hours before cooking, or better yet, overnight.

This Za'atar & Lemon Chicken recipe uses the Great Northern Spice Co Za'atar Seasoning.

ZA'ATAR SEASONING

£4.50

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INGREDIENTS

• 2 tablespoons of Great Northern Spice Za'atar Seasoning

• 400g boneless, skinless chicken thighs, cut in to chunks

• 1 tablespoon olive oil

• 1 lemon

• 1 large garlic clove, finely grated (or) 1 teaspoon garlic paste

• 1 red onion, finely sliced

• 1 red pepper, sliced

• Half an aubergine, sliced (optional)

• 120 g dried giant cous cous

• 240 ml chicken stock or water

• Rocket leaves

HOW TO COOK - AIR FRYER

1. In a large bowl, mix the chicken with the rind and juice of half a lemon, our Za’atar Seasoning, garlic and olive oil. Refrigerate for 2 hours, or preferably overnight to marinate.

2. Add the marinated chicken to the air fryer, and cook for 25 minutes at 200℃.

3. Meanwhile, in a separate frying pan, sweat your onions and red pepper down with 1 tablespoon of oil. Fry on a medium heat for 10 minutes.

4. To cook the giant cous cous, toast in a pan for 2–3 minutes until lightly golden, add the stock, bring to a simmer, cover, and cook for 10–12 minutes. Fluff with a fork before serving.

5. Ensure the chicken is cooked through and serve with the cous cous, hummus, and flatbread. Enjoy!

HOW TO COOK - TRAYBAKE

1. In a large bowl, mix the chicken with the rind and juice of half a lemon, our Za’atar Seasoning, garlic and olive oil. Refrigerate for 2 hours, or preferably overnight to marinate.

2. Pre-heat the over at 180℃. In an oven-proof dish, add the marinated chicken and cook for 25 minutes, stirring halfway through.

3. Meanwhile, in a separate frying pan, sweat your onions and red pepper down with 1 tablespoon of oil. Fry on a medium heat for 10 minutes.

4. To cook the giant cous cous, toast in a pan for 2–3 minutes until lightly golden, add the stock, bring to a simmer, cover, and cook for 10–12 minutes. Fluff with a fork before serving.

5. Ensure the chicken is cooked through and serve with the cous cous, hummus, and flatbread. Enjoy!

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