What is the total time required to make Za’atar Chicken & Labneh with artichokes & sultanas?

The total time required to make Za’atar Chicken & Labneh with artichokes & sultanas is between 45 and 65 minutes.

What are the main ingredients in Za’atar Chicken & Labneh?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Za’atar Chicken & Labneh?

Calories: 870, Carbs: 50 grams, Fat: grams, Protein: 71.1 grams, Sugar: 19.5 grams, Salt: 1257 grams

How do I prepare Za’atar Chicken & Labneh?

PREP STEP: While the chicken is roasting, zest and cut the lemon into wedges. Rinse, pick, and roughly chop the mint. Rinse the green leaves. Rinse and roughly dice the tomato. Chop the drained artichokes into bite-sized pieces. TIME TO FEAST: Smear the labneh on the plate and top with the spiced baby carrots and the crispy lentils. Sprinkle over the nut & sultana mix, the chopped mint, and the remaining lemon zest (to taste). Drizzle over some olive oil. Side with the za’atar chicken and the dressed salad. Serve with any remaining lemon wedges. Well done, Chef! FROM A TO ZA’ATAR: Preheat the oven to 200°C. Place the chicken on a roasting tray. Pat dry with paper towel. Coat in oil and seasoning. Roast in the oven until cooked through and crisping up, 35-40 minutes (shifting halfway). In a bowl, combine the cooked lentils, the za’atar, seasoning, and a drizzle of oil. Set aside. SPICE UP YOUR LIFE: In a small bowl, combine the curry powder, 20ml of oil, and seasoning. Add an extra drizzle of oil if it is too thick. Spread out the rinsed baby carrots on a separate roasting tray and coat in the curry oil. Roast in the hot oven until cooked through and crisping up, 20-25 minutes (shifting halfway). GET DRESSED FOR DINNER: In a salad bowl, combine the juice of 4 lemon wedges, a drizzle of olive oil, ½ the lemon zest, a sweetener, and seasoning. Add the diced tomato, the artichoke pieces, and the rinsed green leaves. Toss until combined. ENJOYING THE LENTIL THINGS: When the chicken has 15 minutes remaining, scatter the dressed lentils over the tray and cook for the remaining time. In the final 5 minutes, turn the oven on to the highest temperature or the grill setting to brown the chicken skin. BOILED LENTILS: Place the rinsed lentils in a pot with 700ml of salted water. Bring to a boil. Reduce the heat and simmer until al dente, 15-20 minutes (stirring occasionally). Drain and cover.

What should be prepared from my kitchen to make Za’atar Chicken & Labneh?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Za’atar Chicken & Labneh

Name: Za’atar Chicken & Labneh
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

The flavour profile of this dish is out of this world! Za’atar roasted chicken pieces are laid next to a smear of labneh topped with crispy lentils & curry carrots that give this meal its earthy undertone. Topped with pistachios, sultanas, fresh mint & lemon zest to lift it back up to the heavens. Sided with a tomato, artichoke & green leaf salad. You can’t go wrong!

Za’atar Chicken & Labneh

with artichokes & sultanas

Hands on Time: 25 - 45 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

Artichoke Quarters
Baby Carrots
Chicken
Dry Brown Lentils
Free-range Chicken Pieces
Fresh Mint
Green Leaves
Labneh
Lemon
Lemons
Medium Curry Powder
Nut & Sultana Mix
Tomato
Tomatoes
Za’atar Stone Mill Spice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

BOILED LENTILS
Place the rinsed lentils in a pot with 350ml of salted water. Bring to a boil. Reduce the heat and simmer until al dente, 15-20 minutes (stirring occasionally). Drain and cover.
FROM A TO ZA’ATAR
Preheat the oven to 200°C. Place the chicken on a roasting tray. Pat dry with paper towel. Coat in oil and seasoning. Roast in the oven until cooked through and crisping up, 30-40 minutes (shifting halfway). In a bowl, combine the cooked lentils, the za’atar, seasoning, and a drizzle of oil. Set aside.
SPICE UP YOUR LIFE
In a small bowl, combine the curry powder, 10ml of oil, and seasoning. Add an extra drizzle of oil if it is too thick. Spread out the rinsed baby carrots on a separate roasting tray and coat in the curry oil. Roast in the hot oven until cooked through and crisping up, 20-25 minutes (shifting halfway).
ENJOYING THE LENTIL THINGS
When the chicken has 15 minutes remaining, scatter the dressed lentils over the tray and cook for the remaining time. In the final 5 minutes, turn the oven on to the highest temperature or the grill setting to brown the chicken skin.
PREP STEP
While the chicken is roasting, zest and cut the lemon into wedges. Rinse, pick, and roughly chop the mint. Rinse the green leaves. Rinse and roughly dice the tomato. Chop the drained artichokes into bite-sized pieces.
GET DRESSED FOR DINNER
In a salad bowl, combine the juice of 2 lemon wedges, a drizzle of olive oil, ½ the lemon zest, a sweetener, and seasoning. Add the diced tomato, the artichoke pieces, and the rinsed green leaves. Toss until combined.
TIME TO FEAST
Smear the labneh on the plate and top with the spiced baby carrots and the crispy lentils. Sprinkle over the nut & sultana mix, the chopped mint, and the remaining lemon zest (to taste). Drizzle over some olive oil. Side with the za’atar chicken and the dressed salad. Serve with any remaining lemon wedges. Well done, Chef!

Dry Brown Lentils - 50ml
Free-range Chicken Pieces - 2
Za’atar Stone Mill Spice - 10ml
Medium Curry Powder - 5ml
Baby Carrots - 100g
Lemon - 1
Fresh Mint - 3g
Green Leaves - 20g
Tomato - 1
Artichoke Quarters - 40g
Labneh - 50ml
Nut & Sultana Mix - 15g

Download the Recipe

Serves 2

BOILED LENTILS
Place the rinsed lentils in a pot with 700ml of salted water. Bring to a boil. Reduce the heat and simmer until al dente, 15-20 minutes (stirring occasionally). Drain and cover.
FROM A TO ZA’ATAR
Preheat the oven to 200°C. Place the chicken on a roasting tray. Pat dry with paper towel. Coat in oil and seasoning. Roast in the oven until cooked through and crisping up, 35-40 minutes (shifting halfway). In a bowl, combine the cooked lentils, the za’atar, seasoning, and a drizzle of oil. Set aside.
SPICE UP YOUR LIFE
In a small bowl, combine the curry powder, 20ml of oil, and seasoning. Add an extra drizzle of oil if it is too thick. Spread out the rinsed baby carrots on a separate roasting tray and coat in the curry oil. Roast in the hot oven until cooked through and crisping up, 20-25 minutes (shifting halfway).
ENJOYING THE LENTIL THINGS
When the chicken has 15 minutes remaining, scatter the dressed lentils over the tray and cook for the remaining time. In the final 5 minutes, turn the oven on to the highest temperature or the grill setting to brown the chicken skin.
PREP STEP
While the chicken is roasting, zest and cut the lemon into wedges. Rinse, pick, and roughly chop the mint. Rinse the green leaves. Rinse and roughly dice the tomato. Chop the drained artichokes into bite-sized pieces.
GET DRESSED FOR DINNER
In a salad bowl, combine the juice of 4 lemon wedges, a drizzle of olive oil, ½ the lemon zest, a sweetener, and seasoning. Add the diced tomato, the artichoke pieces, and the rinsed green leaves. Toss until combined.
TIME TO FEAST
Smear the labneh on the plate and top with the spiced baby carrots and the crispy lentils. Sprinkle over the nut & sultana mix, the chopped mint, and the remaining lemon zest (to taste). Drizzle over some olive oil. Side with the za’atar chicken and the dressed salad. Serve with any remaining lemon wedges. Well done, Chef!

Dry Brown Lentils - 100ml
Free-range Chicken Pieces - 4
Za’atar Stone Mill Spice - 20ml
Medium Curry Powder - 10ml
Baby Carrots - 200g
Lemon - 1
Fresh Mint - 5g
Green Leaves - 40g
Tomato - 1
Artichoke Quarters - 80g
Labneh - 100ml
Nut & Sultana Mix - 30g

Download the Recipe

Serves 3

BOILED LENTILS
Place the rinsed lentils in a pot with 1L of salted water. Bring to a boil. Reduce the heat and simmer until al dente, 15-20 minutes (stirring occasionally). Drain and cover.
FROM A TO ZA’ATAR
Preheat the oven to 200°C. Place the chicken on a roasting tray. Pat dry with paper towel. Coat in oil and seasoning. Roast in the oven until cooked through and crisping up, 35-40 minutes (shifting halfway). In a bowl, combine the cooked lentils, the za’atar, seasoning, and a drizzle of oil. Set aside.
SPICE UP YOUR LIFE
In a small bowl, combine the curry powder, 30ml of oil, and seasoning. Add an extra drizzle of oil if it is too thick. Spread out the rinsed baby carrots on a separate roasting tray and coat in the curry oil. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway).
ENJOYING THE LENTIL THINGS
When the chicken has 15 minutes remaining, scatter the dressed lentils over the tray and cook for the remaining time. In the final 5 minutes, turn the oven on to the highest temperature or the grill setting to brown the chicken skin.
PREP STEP
While the chicken is roasting, zest and cut the lemon into wedges. Rinse, pick, and roughly chop the mint. Rinse the green leaves. Rinse and roughly dice the tomatoes. Chop the drained artichokes into bite-sized pieces.
GET DRESSED FOR DINNER
In a salad bowl, combine the juice of 6 lemon wedges, a drizzle of olive oil, ½ the lemon zest, a sweetener, and seasoning. Add the diced tomatoes, the artichoke pieces, and the rinsed green leaves. Toss until combined.
TIME TO FEAST
Smear the labneh on the plate and top with the spiced baby carrots and the crispy lentils. Sprinkle over the nut & sultana mix, the chopped mint, and the remaining lemon zest (to taste). Drizzle over some olive oil. Side with the za’atar chicken and the dressed salad. Serve with any remaining lemon wedges. Well done, Chef!

Dry Brown Lentils - 150ml
Free-range Chicken Pieces - 6
Za’atar Stone Mill Spice - 30ml
Medium Curry Powder - 15ml
Baby Carrots - 300g
Lemons - 2
Fresh Mint - 8g
Green Leaves - 60g
Tomatoes - 2
Artichoke Quarters - 120g
Labneh - 150ml
Nut & Sultana Mix - 45g

Download the Recipe

Serves 4

BOILED LENTILS
Place the rinsed lentils in a pot with 1.4L of salted water. Bring to a boil. Reduce the heat and simmer until al dente, 15-20 minutes (stirring occasionally). Drain and cover.
FROM A TO ZA’ATAR
Preheat the oven to 200°C. Place the chicken on a roasting tray. Pat dry with paper towel. Coat in oil and seasoning. Roast in the oven until cooked through and crisping up, 35-40 minutes (shifting halfway). In a bowl, combine the cooked lentils, the za’atar, seasoning, and a drizzle of oil. Set aside.
SPICE UP YOUR LIFE
In a small bowl, combine the curry powder, 40ml of oil, and seasoning. Add an extra drizzle of oil if it is too thick. Spread out the rinsed baby carrots on a separate roasting tray and coat in the curry oil. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway).
ENJOYING THE LENTIL THINGS
When the chicken has 15 minutes remaining, scatter the dressed lentils over the tray and cook for the remaining time. In the final 5 minutes, turn the oven on to the highest temperature or the grill setting to brown the chicken skin.
PREP STEP
While the chicken is roasting, zest and cut the lemon into wedges. Rinse, pick, and roughly chop the mint. Rinse the green leaves. Rinse and roughly dice the tomatoes. Chop the drained artichokes into bite-sized pieces.
GET DRESSED FOR DINNER
In a salad bowl, combine the juice of 8 lemon wedges, a drizzle of olive oil, ½ the lemon zest, a sweetener, and seasoning. Add the diced tomatoes, the artichoke pieces, and the rinsed green leaves. Toss until combined.
TIME TO FEAST
Smear the labneh on the plate and top with the spiced baby carrots and the crispy lentils. Sprinkle over the nut & sultana mix, the chopped mint, and the remaining lemon zest (to taste). Drizzle with olive oil. Side with the za’atar chicken and the dressed salad. Serve with any remaining lemon wedges. Well done, Chef!