Za’atar Chicken on Chick­peas

Good Housekeeping (South Africa) - - YOUR KITCHEN -

Za’atar is a Mid­dle East­ern herb-and-spice mix that in­cludes thyme, ori­g­anum, sumac and sesame seeds. Serves 4

3 tbsp olive oil 1 tsp harissa finely grated zest and juice of 2 lemons, plus 4 lemon slices 3 tbsp za’atar 4 large gar­lic cloves, crushed 4 skin-on chicken breasts 3 x 400g cans chick­peas (one can drained) 200g spinach 100g pome­gran­ate seeds small bunch of pars­ley, roughly chopped, to gar­nish

1. Pre­heat oven to 200°C. In a large bowl, mix olive oil, harissa, half the lemon juice, 2 tbsp za’atar, three-quar­ters of the crushed gar­lic and some sea­son­ing. Add chicken and mix to coat. Put chicken, skin-side up, and mari­nade into a roast­ing tin and top each breast with a lemon slice. Roast for 25 min­utes or un­til cooked through. 2. Mean­while, in a large pot, put drained chick­peas, chick­peas and wa­ter from the other cans, lemon zest, re­main­ing lemon juice, za’atar and gar­lic, and the spinach. Sea­son, bring to the boil and sim­mer for 5 min­utes. Stir in pome­gran­ate seeds and check sea­son­ing. 3. Di­vide chick­pea mix­ture among four bowls and serve topped with a chicken breast and any roast­ing juices, and a scat­ter­ing of pars­ley.

EACH SERV­ING About 2 550kJ, 47g protein, 28g fat (6g sat­u­rated), 35g car­bo­hy­drate (6g to­tal sug­ars), 13g fi­bre.

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