Chicken thighs and legs roasted in fragrant za’atar spice, velvety hummus, crispy roast kale and butternut, and handfuls of pistachios and dried cranberries. A bold feast that draws on the vibrant food heritage of the Middle East.
Dazzling Za’atar Chicken
Dazzling Za’atar Chicken
with toasted pistachios & homemade butter bean hummus
Hands on Time: 25 - 35 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Butter Beans
- Butternut
- Chicken
- Dried Cranberries
- Free-range Chicken Pieces
- Fresh Rosemary
- Garlic Clove
- Green Leaves
- Kale
- Lemon
- Pistachio Nuts
- Za'atar Spice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Blender
THE DAZZLING ROAST
Preheat the oven to 200°C. Pat the chicken dry with some paper towel and place on one side of a roasting tray. Coat in oil, the za’atar spice, and seasoning. Place the butternut half-moons on the other side of the tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes, flipping the butternut at the halfway mark. On completion, the chicken should be cooked through and the butternut should be starting to crisp.
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. Roughly chop when cool enough to handle.
BUTTER BEAN HUMMUS
Return the pot to a low heat with a drizzle of oil or knob of butter. When slightly heated, sauté the rinsed rosemary sprigs and grated garlic for 2-3 minutes. Add the drained butter beans and 60ml of water. Bring to a simmer and cook for 4-5 minutes, stirring occasionally. On completion, stir in a squeeze of lemon juice and remove from the heat. Remove the rosemary, pick off 2-3 leaves, and return them to the pot, discarding the remainder. Pour into a blender or food processor and blend until a thick hummus. If too thick, gradually mix in water in small increments. Return to the pot, season, and cover with a lid. Set aside to keep warm until serving.
CRISPY KALE & FRESH LEAVES
When the roast reaches the halfway mark, 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 until softened and coated in oil. When the roast has about 7 minutes remaining, scatter the kale over the butternut and cook for the remaining time until crispy. Place the rinsed green leaves in the bowl used for the kale. Add more oil and seasoning if necessary, and toss to coat.
DAZZLING DINNER!
Smear a generous helping of butter bean hummus across a plate and top with the za’atar chicken. Plate the butternut and crispy kale on the side. Garnish with the toasted pistachios and chopped cranberries. Excellent work, Chef!
Free-Range Chicken Pieces - 2
Za'atar Spice - 10ml
Butternut - 250g
Pistachio Nuts - 5g
Fresh Rosemary - 2g
Garlic Clove - 1
Butter Beans - 120g
Lemon - 1
Kale - 50g
Green Leaves - 20g
Dried Cranberries - 5g
THE DAZZLING ROAST
Preheat the oven to 200°C. Pat the chicken dry with some paper towel and place on one side of a roasting tray. Coat in oil, the za’atar spice, and seasoning. Place the butternut half-moons on the other side of the tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes, flipping the butternut at the halfway mark. On completion, the chicken should be cooked through and the butternut should be starting to crisp.
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. Roughly chop when cool enough to handle.
BUTTER BEAN HUMMUS
Return the pot to a low heat with a drizzle of oil or knob of butter. When slightly heated, sauté the rinsed rosemary sprigs and grated garlic for 3-4 minutes. Add the drained butter beans and 100ml of water. Bring to a simmer and cook for 4-5 minutes, stirring occasionally. On completion, stir in a squeeze of lemon juice and remove from the heat. Remove the rosemary, pick off 3-4 leaves, and return them to the pot, discarding the remainder. Pour into a blender or food processor and blend until a thick hummus. If too thick, gradually mix in water in small increments. Return to the pot, season, and cover with a lid. Set aside to keep warm until serving.
CRISPY KALE & FRESH LEAVES
When the roast reaches the halfway mark, 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 until softened and coated in oil. When the roast has about 8 minutes remaining, scatter the kale over the butternut and cook for the remaining time until crispy. Place the rinsed green leaves in the bowl used for the kale. Add more oil and seasoning if necessary, and toss to coat.
DAZZLING DINNER!
Smear a generous helping of butter bean hummus across the plates and top with the za’atar chicken. Plate the butternut and crispy kale on the side. Garnish with the toasted pistachios and chopped cranberries. Excellent work, Chef!
Free-Range Chicken Pieces - 4
Za'atar Spice - 20ml
Butternut - 500g
Pistachio Nuts - 10g
Fresh Rosemary - 4g
Garlic Clove - 2
Butter Beans - 240g
Lemon - 1
Kale - 100g
Green Leaves - 40g
Dried Cranberries - 10g
THE DAZZLING ROAST
Preheat the oven to 200°C. Pat the chicken dry with some paper towel and place on one side of a roasting tray. Coat in oil, the za’atar spice, and seasoning. Place the butternut half-moons on the other side of the tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes, flipping the butternut at the halfway mark. On completion, the chicken should be cooked through and the butternut should be starting to crisp.
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. Roughly chop when cool enough to handle.
BUTTER BEAN HUMMUS
Return the pot to a low heat with a drizzle of oil or knob of butter. When slightly heated, sauté the rinsed rosemary sprigs and grated garlic for 3-4 minutes. Add the drained butter beans and 100ml of water. Bring to a simmer and cook for 4-5 minutes, stirring occasionally. On completion, stir in a squeeze of lemon juice and remove from the heat. Remove the rosemary, pick off 3-4 leaves, and return them to the pot, discarding the remainder. Pour into a blender or food processor and blend until a thick hummus. If too thick, gradually mix in water in small increments. Return to the pot, season, and cover with a lid. Set aside to keep warm until serving.
CRISPY KALE & FRESH LEAVES
When the roast reaches the halfway mark, 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 until softened and coated in oil. When the roast has about 8 minutes remaining, scatter the kale over the butternut and cook for the remaining time until crispy. Place the rinsed green leaves in the bowl used for the kale. Add more oil and seasoning if necessary, and toss to coat.
DAZZLING DINNER!
Smear a generous helping of butter bean hummus across the plates and top with the za’atar chicken. Plate the butternut and crispy kale on the side. Garnish with the toasted pistachios and chopped cranberries. Excellent work, Chef!
Free-Range Chicken Pieces - 4
Za'atar Spice - 20ml
Butternut - 500g
Pistachio Nuts - 10g
Fresh Rosemary - 4g
Garlic Clove - 2
Butter Beans - 240g
Lemon - 1
Kale - 100g
Green Leaves - 40g
Dried Cranberries - 10g
THE DAZZLING ROAST
Preheat the oven to 200°C. Pat the chicken dry with some paper towel and place on a roasting tray. Coat in oil, the za’atar spice, and seasoning. Place the butternut half-moons on a separate roasting tray. Coat in oil, season, and spread out in a single layer. Place both trays in the hot oven and roast for 35-40 minutes, flipping the butternut at the halfway mark. On completion, the chicken should be cooked through and the butternut should be starting to crisp.
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. Roughly chop when cool enough to handle.
BUTTER BEAN HUMMUS
Return the pot to a low heat with a drizzle of oil or knob of butter. When slightly heated, sauté the rinsed rosemary sprigs and grated garlic for 3-4 minutes. Add the drained butter beans and 200ml of water. Bring to a simmer and cook for 4-5 minutes, stirring occasionally. On completion, stir in a squeeze of lemon juice and remove from the heat. Remove the rosemary, pick off 4-5 leaves, and return them to the pot, discarding the remainder. Pour into a blender or food processor and blend until a thick hummus. If too thick, gradually mix in water in small increments. Return to the pot, season, and cover with a lid. Set aside to keep warm until serving.
CRISPY KALE & FRESH LEAVES
When the roast reaches the halfway mark, 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 until softened and coated in oil. When the roast has about 10 minutes remaining, scatter the kale over the butternut and cook for the remaining time until crispy. Place the rinsed green leaves in the bowl used for the kale. Add more oil and seasoning if necessary, and toss to coat.
DAZZLING DINNER!
Smear a generous helping of butter bean hummus across the plates and top with the za’atar chicken. Plate the butternut and crispy kale on the side. Garnish with the toasted pistachios and chopped cranberries. Excellent work, Chef!
Free-Range Chicken Pieces - 8
Za'atar Spice - 40ml
Butternut - 1kg
Pistachio Nuts - 20g
Fresh Rosemary - 8g
Garlic Clove - 3
Butter Beans - 480g
Lemon - 2
Kale - 200g
Green Leaves - 80g
Dried Cranberries - 20g
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