What are the main ingredients in DAZZLING ZA’ATAR CHICKEN?

Oil (cooking, olive or coconut), Salt & Pepper, Blender, Water, Paper Towel

What is the nutritional information of DAZZLING ZA’ATAR CHICKEN?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare DAZZLING ZA’ATAR CHICKEN?

GRAB A PLATE!: Smear a generous helping of butter bean hummus across a plate and top with the za’atar-spiced chicken. Dish up the butternut and crispy kale on the side. Garnish with the toasted pistachios and chopped, dried cranberries. Excellent work, Chef! TOAST THE PISTACHIOS: Place the pistachios in a pot over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pot on completion and set aside to cool. RADIANT ROAST: Preheat the oven to 200°C. Cut the butternut halves into 1.5cm thick half-moons, leaving the skin on. (The skin adds flavour and nutrients, but can be removed if you prefer.) Place the chicken pieces on one side of a roasting tray and pat dry with some paper towel. Coat in oil, the za’atar spice, and some seasoning. Place the butternut half-moons on the other side of the tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until the chicken is cooked through and the butternut is becoming crispy. At the halfway mark, flip the butternut half-moons and return the tray to the oven for the remaining cooking time. CRISPY KALE & FRESH LEAVES: Place the shredded kale in a bowl with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Using your hands, gently massage the kale until softened and coated in oil. When the butternut and chicken have 10 minutes to go, scatter the soft kale over the butternut and roast for the remaining time until crispy. Place the rinsed green leaves in the bowl used for the kale. Add another drizzle of oil if necessary, season to taste, and toss to coat. BUTTER BEAN HUMMUS: Return the pot to a low heat with a drizzle of oil. When slightly heated, sauté the rinsed rosemary sprigs and the grated garlic for 3-4 minutes, shifting regularly. Add the drained butter beans and 100ml of water and simmer for 4-5 minutes, stirring occasionally. On completion, add a squeeze of lemon juice and remove from the heat. Remove the thick rosemary stalks and pick off 3-4 rosemary leaves. Return the leaves to the pot, discarding the stalks. Pour into a blender or food processor and blend until the thick texture of hummus. If it’s too thick, gradually mix in water in small increments. Season to taste, return to the pot, and cover with the lid. Set aside to keep warm until serving.

What should be prepared from my kitchen to make DAZZLING ZA’ATAR CHICKEN?

Oil (cooking, olive or coconut), Salt & Pepper, Blender, Water, Paper Towel

DAZZLING ZA’ATAR CHICKEN

Chicken thighs and legs roasted in za’atar spice, velvety butter bean hummus, crispy roast kale and butternut, and handfuls of pistachios and dried cranberries. A feast drawing on the vibrant food heritage of Middle-Eastern regions.

DAZZLING ZA’ATAR CHICKEN

with toasted pistachios & homemade butter bean hummus

Hands on Time: 20 - 30 minutes

Overall Time: 40 - 50 minutes

Ingredients:

Butter Beans
Butternut
Chicken
Dried Cranberries
Free-range Chicken Pieces
Fresh Rosemary
Garlic
Garlic Clove
Green Leaves
Kale
Lemon
Pistachios
Za'atar Spice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Blender
Water
Paper Towel

Serves 1

RADIANT ROAST
Preheat the oven to 200°C. Cut the butternut halves into 1.5cm thick half-moons, leaving the skin on. (The skin adds flavour and nutrients, but can be removed if you prefer.) Place the chicken pieces on one side of a roasting tray and pat dry with some paper towel. Coat in oil, the za’atar spice, and some seasoning. Place the butternut half-moons on the other side of the tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until the chicken is cooked through and the butternut is becoming crispy. At the halfway mark, flip the butternut half-moons and return the tray to the oven for the remaining cooking time.
TOAST THE PISTACHIOS
Place the pistachios in a pot over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pot on completion and set aside to cool.
BUTTER BEAN HUMMUS
Return the pot to a low heat with a drizzle of oil. When slightly heated, sauté the rinsed rosemary sprigs and the grated garlic for 2-3 minutes, shifting regularly. Add the drained butter beans and 60ml of water and simmer for 3-4 minutes, stirring occasionally. On completion, add a squeeze of lemon juice and remove from the heat. Remove the thick rosemary stalks and pick off 2-3 rosemary leaves. Return the leaves to the pot, discarding the stalks. Pour into a blender or food processor and blend until the thick texture of hummus. If it’s too thick, gradually mix in water in small increments. Season to taste, return to the pot, and cover with the lid. Set aside to keep warm until serving.
CRISPY KALE & FRESH LEAVES
Place the shredded kale in a bowl with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Using your hands, gently massage the kale until softened and coated in oil. When the butternut and chicken have 10 minutes to go, scatter the soft kale over the butternut and roast for the remaining time until crispy. Place the rinsed green leaves in the bowl used for the kale. Add another drizzle of oil if necessary, season to taste, and toss to coat.
GRAB A PLATE!
Smear a generous helping of butter bean hummus across a plate and top with the za’atar-spiced chicken. Dish up the butternut and crispy kale on the side. Garnish with the toasted pistachios and chopped, dried cranberries. Excellent work, Chef!

Butternut - 250g
Free-Range Chicken Pieces - 2
Za'atar Spice - 10ml
Pistachios - 5g
Fresh Rosemary - 2g
Garlic Clove - 1
Butter Beans - 120g
Lemon - 1
Kale - 50g
Green Leaves - 20g
Dried Cranberries - 5g

Download the Recipe

Serves 2

RADIANT ROAST
Preheat the oven to 200°C. Cut the butternut halves into 1.5cm thick half-moons, leaving the skin on. (The skin adds flavour and nutrients, but can be removed if you prefer.) Place the chicken pieces on one side of a roasting tray and pat dry with some paper towel. Coat in oil, the za’atar spice, and some seasoning. Place the butternut half-moons on the other side of the tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until the chicken is cooked through and the butternut is becoming crispy. At the halfway mark, flip the butternut half-moons and return the tray to the oven for the remaining cooking time.
TOAST THE PISTACHIOS
Place the pistachios in a pot over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pot on completion and set aside to cool.
BUTTER BEAN HUMMUS
Return the pot to a low heat with a drizzle of oil. When slightly heated, sauté the rinsed rosemary sprigs and the grated garlic for 3-4 minutes, shifting regularly. Add the drained butter beans and 100ml of water and simmer for 4-5 minutes, stirring occasionally. On completion, add a squeeze of lemon juice and remove from the heat. Remove the thick rosemary stalks and pick off 3-4 rosemary leaves. Return the leaves to the pot, discarding the stalks. Pour into a blender or food processor and blend until the thick texture of hummus. If it’s too thick, gradually mix in water in small increments. Season to taste, return to the pot, and cover with the lid. Set aside to keep warm until serving.
CRISPY KALE & FRESH LEAVES
Place the shredded kale in a bowl with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Using your hands, gently massage the kale until softened and coated in oil. When the butternut and chicken have 10 minutes to go, scatter the soft kale over the butternut and roast for the remaining time until crispy. Place the rinsed green leaves in the bowl used for the kale. Add another drizzle of oil if necessary, season to taste, and toss to coat.
GRAB A PLATE!
Smear a generous helping of butter bean hummus across a plate and top with the za’atar-spiced chicken. Dish up the butternut and crispy kale on the side. Garnish with the toasted pistachios and chopped, dried cranberries. Excellent work, Chef!

Butternut - 500g
Free-Range Chicken Pieces - 4
Za'atar Spice - 20ml
Pistachios - 10g
Fresh Rosemary - 4g
Garlic - 2
Butter Beans - 240g
Lemon - 1
Kale - 100g
Green Leaves - 40g
Dried Cranberries - 10g

Download the Recipe

Serves 3

RADIANT ROAST
Preheat the oven to 200°C. Cut the butternut halves into 1.5cm thick half-moons, leaving the skin on. (The skin adds flavour and nutrients, but can be removed if you prefer.) Place the chicken pieces on one side of a roasting tray and pat dry with some paper towel. Coat in oil, the za’atar spice, and some seasoning. Place the butternut half-moons on the other side of the tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until the chicken is cooked through and the butternut is becoming crispy. At the halfway mark, flip the butternut half-moons and return the tray to the oven for the remaining cooking time.
TOAST THE PISTACHIOS
Place the pistachios in a pot over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pot on completion and set aside to cool.
BUTTER BEAN HUMMUS
Return the pot to a low heat with a drizzle of oil. When slightly heated, sauté the rinsed rosemary sprigs and the grated garlic for 3-4 minutes, shifting regularly. Add the drained butter beans and 100ml of water and simmer for 4-5 minutes, stirring occasionally. On completion, add a squeeze of lemon juice and remove from the heat. Remove the thick rosemary stalks and pick off 3-4 rosemary leaves. Return the leaves to the pot, discarding the stalks. Pour into a blender or food processor and blend until the thick texture of hummus. If it’s too thick, gradually mix in water in small increments. Season to taste, return to the pot, and cover with the lid. Set aside to keep warm until serving.
CRISPY KALE & FRESH LEAVES
Place the shredded kale in a bowl with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Using your hands, gently massage the kale until softened and coated in oil. When the butternut and chicken have 10 minutes to go, scatter the soft kale over the butternut and roast for the remaining time until crispy. Place the rinsed green leaves in the bowl used for the kale. Add another drizzle of oil if necessary, season to taste, and toss to coat.
GRAB A PLATE!
Smear a generous helping of butter bean hummus across a plate and top with the za’atar-spiced chicken. Dish up the butternut and crispy kale on the side. Garnish with the toasted pistachios and chopped, dried cranberries. Excellent work, Chef!

Butternut - 500g
Free-Range Chicken Pieces - 4
Za'atar Spice - 20ml
Pistachios - 10g
Fresh Rosemary - 4g
Garlic - 2
Butter Beans - 240g
Lemon - 1
Kale - 100g
Green Leaves - 40g
Dried Cranberries - 10g

Download the Recipe

Serves 4

RADIANT ROAST
Preheat the oven to 200°C. Cut the butternut halves into 1.5cm thick half-moons, leaving the skin on. (The skin adds flavour and nutrients, but can be removed if you prefer.) Place the chicken pieces on a roasting tray and pat dry with some paper towel. Coat in oil, the za’atar spice, and some seasoning. Place the butternut half-moons on a separate tray. Coat in oil, season to taste, and spread out in a single layer. Place both trays in the hot oven and roast for 35-40 minutes until the chicken is cooked through and the butternut is becoming crispy. At the halfway mark, flip the butternut half-moons and return the tray to the oven for the remaining cooking time.
TOAST THE PISTACHIOS
Place the pistachios in a large pot over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pot on completion and set aside to cool.
BUTTER BEAN HUMMUS
Return the pot to a low heat with a drizzle of oil. When slightly heated, sauté the rinsed rosemary sprigs and the grated garlic for 3-4 minutes, shifting regularly. Add the drained butter beans and 200ml of water and simmer for 5-6 minutes, stirring occasionally. On completion, add a squeeze of lemon juice and remove from the heat. Remove the thick rosemary stalks and pick off 4-5 rosemary leaves. Return the leaves to the pot, discarding the stalks. Pour into a blender or food processor and blend until the thick texture of hummus. If it’s too thick, gradually mix in water in small increments. Season to taste, return to the pot, and cover with the lid. Set aside to keep warm until serving.
CRISPY KALE & FRESH LEAVES
Place the shredded kale in a bowl with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Using your hands, gently massage the kale until softened and coated in oil. When the butternut and chicken have 10 minutes to go, scatter the soft kale over the butternut and roast for the remaining time until crispy. Place the rinsed green leaves in the bowl used for the kale. Add another drizzle of oil if necessary, season to taste, and toss to coat.
GRAB A PLATE!
Smear a generous helping of butter bean hummus across a plate and top with the za’atar-spiced chicken. Dish up the butternut and crispy kale on the side. Garnish with the toasted pistachios and chopped, dried cranberries. Excellent work, Chef!