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Great recipe for Middle Eastern roast chicken with salads and flatbreads. Zaatar and sumac are by far my favourite spices. They remind me of being on holiday.this combination makes for a great outdoor summer dinner party meal (or indoor .
To begin with this recipe, we must first prepare a few components. You can cook middle eastern roast chicken with salads and flatbreads using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Middle Eastern roast chicken with salads and flatbreads:
- Get 1 whole chicken (1,8kgs)
- Make ready 2 tbsp flat leaf parsley - chopped
- Make ready 1-2 tbsp freshly chopped mint
- Take 3 garlic cloves - sliced
- Prepare 1 lemon
- Take 1 tbsp Zaatar (plus extra to serve)
- Take 1 tbsp sumac
- Make ready 4 tbsp olive oil
- Take 70 ml white wine
- Take Salt and pepper
- Make ready Hummus, yogurt, fattoush salad (see other recipe) and flatbreads to serve
It is simple, comforting, uses few ingredients, yet complex and captivating in taste. Caramelized onions, tart sumac, olive oil, spices, crunchy pine nuts and roasted chicken on flatbread, makes this recipe a true winner. These Oven Roasted Middle Eastern Chicken Breasts packs a flavor punch like you will not believe. Marinated in a punchy concoction of seasonings like paprika, cumin, turmeric and cinnamon and then oven roasted to perfection, these chicken breasts hold in all of their moisture and make a great addition to a salad, wrap or on top of a bed of rice..
Instructions to make Middle Eastern roast chicken with salads and flatbreads:
- Place your chicken on a board and pierce it all over with a sharp knife.
- Finely chop the herbs. Slice the garlic cloves. Slice half the lemon thinly. Mix the sumac and zaatar together.
- Slide the lemon slices under the skin with some on the herbs. Put the garlic slices and the remaining herbs into the holes pierced. Rub the spice mix and some seasoning all over the chicken and put the remaining lemon and any other herbs / spices / garlic into the chicken cavity.
- Place in a large food bag. Pour in the wine and olive oil and marinate in the fridge for a minimum of one hour but the longer the better.
- When ready to cook, Preheat the oven to 180 degrees C and place your chicken in a roasting tray. Pour over all of the remaining marinating juice, cover with foil and roast in the oven for 1 hr 35 mins (you’ll need to alter this time depending on the size of your chicken).
- 20 minutes before the end, remove the foil and finish roasting.
- Remove from the oven, leave to cool and then shred the chicken, sprinkling more Zaatar over the shredded chicken as you go.
- Serve with fattoush salad, flatbreads (see other recipe), hummus and pickled cabbage (see other recipe)
Perfect for meal prepping and packing lunches. For this delicious salad (which draws on classic Middle Eastern flavors), we're tossing together crisp romaine, dukkah-roasted vegetables, and sweet raisins with a rich, creamy tahini-lime dressing, then topping it all with bites of tender chicken glazed in the pan with smoky harissa. This recipe was created in partnership with the wellness experts at WW. To make the flatbreads, put the flour in a medium bowl, add the salt and stir. Add enough water until the flour mix comes to a dough.
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