Za’atar Chicken on Chickpeas
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.