Za’atar Chicken

Taste of Home - - RECIPE INDEX -

It’s hard to find a din­ner my hus­band and kids will all en­joy—and it’s even harder to find one that’s fast and easy. This is it! —Es­ther Erani, Brook­lyn, NY

Prep: 20 min.

• Cook: 5 hours Makes: 6 serv­ings

1/4 cup za’atar sea­son­ing

1/4 cup olive oil

3 tsp. dried oregano

1 tsp. salt 1/2 tsp. ground cumin

1/2 tsp. ground turmeric

3 lbs. bone-in chicken thighs

1 cup pimiento-stuffed olives

1/2 cup dried apri­cots

1/2 cup pit­ted dried plums

1/4 cup water Hot cooked bas­mati rice, op­tional

1. In a large bowl, com­bine the first six in­gre­di­ents. Add the chicken and toss to coat.

2. Ar­range olives, apri­cots and plums on the bot­tom of a 4- or 5-qt. slow cooker. Add 1/4 cup water; top with chicken. Cook, cov­ered, on low or un­til the chicken is ten­der, 5-6 hours. If de­sired, serve with rice. 1 serv­ing: 484 cal., 32g fat (7g sat. fat), 107mg chol., 1367mg sod., 18g carb. (10g sug­ars, 2g fiber), 30g pro. Test Kitchen tips:

• Make your own za’atar sea­son­ing by mix­ing 1 Tbsp. each fresh chopped oregano, ground sumac, ground cumin and se­same seeds; and 1 tsp. each kosher salt and ground pep­per.

• Za’atar sea­son­ing may be­come your new fa­vorite spice. Add it to melted but­ter and toss with pop­corn, mix it with olive oil for a dip­ping sauce or toss it with pota­toes be­fore roast­ing.

Za’atar Chicken

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