Chicken Fish Chanukah

Pesach Rosh Hashana Shabbat

Shavuot Sukkot Tu B'Shevat

Salad Sephardic Side Dishes

Soup Sweets Vegetarian

Za’atar Roast Chicken

Sumac and za’atar (a blend of thyme, sesame and sumac) are becoming so popular that you can find them in many mainstream supermarkets now. If you have trouble, try a Middle Eastern grocery store.

• 1 whole chicken, quartered, or 2 large skin-on, bone-in chicken breasts and 2 skin-on, bone-in chicken legs
• 2 medium red onions, halved, thinly sliced
• 2 large cloves garlic, peeled, smashed
• 1 lemon, thinly sliced, seeds removed
• 1 tbsp (15 mL) ground sumac
• 1-1/2 tsp (7 mL) ground allspice
• 1 tsp (5 mL) ground cinnamon
• 1 cup (250 mL) chicken broth or water
• 1/4 cup (60 mL) extra-virgin olive oil + more for drizzling
• 2 tbsp (30 mL) za’atar spice blend

In large, resealable plastic bag, combine chicken, onions, garlic, lemon slices, sumac, allspice, cinnamon, broth or water and 1/4 cup (60 mL) oil. Refrigerate 2 hours to overnight.

Place chicken, onions, garlic and lemon slices on large rimmed baking sheet. Spoon remaining marinade over everything. Sprinkle with za’atar. Roast in preheated 400F (200C) oven until chicken is browned and cooked through, about 45 to 55 minutes.

Meanwhile for optional accompaniments, if using pine nuts, in small skillet, melt butter over medium-high heat. Add pine nuts. Cook, stirring often, until butter foams, then browns, and nuts are golden, about 4 minutes. Be careful not to burn.
Serve chicken, sliced or in large pieces, with roasted onions and lemon. If desired, garnish with pine nuts, drizzle with Green Tahini Sauce and serve with bread.
Makes 6 servings.

Green Tahini Sauce
A lavish drizzle of this sauce takes chicken to new heights. If you don’t want to make the chicken recipe above, use this sauce with your favourite recipe.

• 1 cup (250 mL) flat-leaf parsley with tender stems
• 2 cloves garlic, peeled, smashed
• 1/2 cup (125 mL) tahini
• 1/2 cup (125 mL) water + more if needed
• 1/4 cup (60 mL) fresh lemon juice
• Kosher salt

In food processor, combine parsley, garlic, tahini, 1/2 cup (125 mL) water and lemon. Pulse until smooth, adding water if needed for runny sauce. Season with salt. Refrigerate, covered, until ready to use.
Makes about 1 cup (250 mL).