CHICKEN RECIPES WITH ZAATAR RECIPES

Steps:

• Heat oven to 425 degrees. Cut the tofu into 1/2-inch-thick slices and place them on a kitchen or paper towel to dry out. 
• Combine the chickpeas and tomatoes on a half-sheet pan and sprinkle with salt and black pepper to season.   
• Using a Microplane or other fine grater, grate the garlic cloves and zest 1 lemon into a large bowl. Squeeze 1/4 cup juice from the lemon and reserve. Add the oil, za’atar, oregano and ¼ cup chopped parsley to the garlic mixture and stir to combine. Pour half of the marinade over the chickpeas and tomatoes, toss to combine and spread in an even layer. Roast until the tomatoes are just beginning to burst open and the chickpeas are warmed through, about 15 minutes.  
• Meanwhile, add the soy sauce to the remaining marinade and stir. Add the tofu slices to the bowl and carefully turn each piece to coat both sides. Allow the tofu to marinate while the chickpea mixture cooks, then nestle the tofu slices, topped with any leftover marinade in the bowl, among the chickpeas and tomatoes on the sheet pan. 
• Roast until the tofu begins to brown around the edges and top, the tomatoes have burst open releasing their juices and the chickpeas are golden brown and crunchy, about 15 minutes. 
• While the tofu roasts, whisk together the tahini, honey, reserved lemon juice and 2 tablespoons of water. Season to taste with salt and black pepper. 
• Divide the leafy greens among 4 bowls. Dress the tofu, chickpeas and tomatoes on the baking sheet with 4 tablespoons of the tahini mixture and sprinkle with the remaining ¼ cup parsley. Divide evenly among the bowls and spoon additional dressing all over everything.

Steps:

• 1. Preheat oven to 170C fan-forced (190C conventional). Cook the cous cous according to packet instructions. Strain and add to a large bowl with a drizzle of olive oil to prevent the grains from sticking. Season with salt and pepper, then set aside to cool.

  2. Set 3 bowls along your bench and add, from left to right, the flour, followed by the whisked eggs, and then the panko, zaatar, sumac and sesame seeds in the final bowl.

  3. Roll the thighs out so they are flat (no need to flatten them with a mallet), then coat each fillet in flour before dredging in the whisked egg and finally coating in the panko crumbs.

  4. Place an ovenproof frying pan over medium-high heat. Add the oil, and once shimmering, add the chicken, being careful not to overcrowd the pan. Cook for 1-3 minutes or until the chicken takes on a lovely golden colour. Flip the chicken then pop the pan in the oven for 6 minutes or until the chicken has cooked through. Slice for serving.

  5. Once the cous cous has cooled, add the tomato, salad leaves and cucumber to the bowl, and toss gently to combine.

  6. For the dressing, add the ingredients to a small bowl and using a fork, stir and mash to incorporate the feta through the yoghurt.

  7. To serve, add the salad to the base of a serving plate. Top with the chicken slices and generous dollops of the yoghurt dressing. Season with salt, pepper and a little extra sumac or chilli flakes for brightness, and serve.