Za’atar Chicken & Labneh

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

4.7

Hands on Time: 25 - 45 minutes

Overall Time: 45 - 65 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
  • Paper Towel
Photo of Za’atar Chicken & Labneh
  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.

  2. FROM A TO ZA’ATAR

    Preheat the oven to 200°C. Place the Chicken/" title="View all our recipes with Chicken at eCook">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.

  3. 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).

  4. ENJOYING THE LENTIL THINGS

    When the Chicken/" title="View all our recipes with Chicken at eCook">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.

  5. PREP STEP

    While the Chicken/" title="View all our recipes with Chicken at eCook">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.

  6. 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.

  7. 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/" title="View all our recipes with Chicken at eCook">Chicken and the dressed salad. Serve with any remaining lemon wedges. Well done, Chef!

  1. 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.

  2. FROM A TO ZA’ATAR

    Preheat the oven to 200°C. Place the Chicken/" title="View all our recipes with Chicken at eCook">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.

  3. 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).

  4. ENJOYING THE LENTIL THINGS

    When the Chicken/" title="View all our recipes with Chicken at eCook">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.

  5. PREP STEP

    While the Chicken/" title="View all our recipes with Chicken at eCook">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.

  6. 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.

  7. 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/" title="View all our recipes with Chicken at eCook">Chicken and the dressed salad. Serve with any remaining lemon wedges. Well done, Chef!

  1. 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.

  2. FROM A TO ZA’ATAR

    Preheat the oven to 200°C. Place the Chicken/" title="View all our recipes with Chicken at eCook">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.

  3. 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).

  4. ENJOYING THE LENTIL THINGS

    When the Chicken/" title="View all our recipes with Chicken at eCook">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.

  5. PREP STEP

    While the Chicken/" title="View all our recipes with Chicken at eCook">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.

  6. 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.

  7. 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/" title="View all our recipes with Chicken at eCook">Chicken and the dressed salad. Serve with any remaining lemon wedges. Well done, Chef!

  1. 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.

  2. FROM A TO ZA’ATAR

    Preheat the oven to 200°C. Place the Chicken/" title="View all our recipes with Chicken at eCook">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.

  3. 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).

  4. ENJOYING THE LENTIL THINGS

    When the Chicken/" title="View all our recipes with Chicken at eCook">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.

  5. PREP STEP

    While the Chicken/" title="View all our recipes with Chicken at eCook">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.

  6. 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.

  7. 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/" title="View all our recipes with Chicken at eCook">Chicken and the dressed salad. Serve with any remaining lemon wedges. Well done, Chef!

Frequently Asked Questions

What is the preparation time for Za’atar Chicken & Labneh?

The preparation time for Za’atar Chicken & Labneh with artichokes & sultanas is between 25 and 45 minutes.

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.

How many servings does Za’atar Chicken & Labneh provide?

4 servings

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

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

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?

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

How many calories does Za’atar Chicken & Labneh have?

870 calories

How much fat content does Za’atar Chicken & Labneh have?

grams

Woolies Products in this dish

Photo of Exotic Tomato Selection 500 g

Exotic Tomato Selection 500 G

Photo of Lemongrass 15 g

Lemongrass 15 G

Photo of LemonGold® Seedless Lemons 3 pk

Lemongold® Seedless Lemons 3 Pk

Photo of Free Range Skinless Chicken Thigh Fillets Avg 700 g

Free Range Skinless Chicken Thigh Fillets Avg 700 G

Photo of Fresh Lemongrass 30 g

Fresh Lemongrass 30 G

Photo of Seedless LemonGold® Lemons 850 g

Seedless Lemongold® Lemons 850 G

Photo of Skinless Chicken Drumsticks & Thighs Avg 800 g

Skinless Chicken Drumsticks & Thighs Avg 800 G

Photo of Exotic Tomato Mix 600 g

Exotic Tomato Mix 600 G

Photo of Lemon Verbena 10 g

Lemon Verbena 10 G

Photo of Fresh Mint 80 g

Fresh Mint 80 G

Photo of Organic Italian Tomato Purèe 690 ml

Organic Italian Tomato Purèe 690 Ml

Photo of Morgenster Lemon Enhanced Extra Virgin Olive Oil 500 ml

Morgenster Lemon Enhanced Extra Virgin Olive Oil 500 Ml

Photo of Skinless Chicken Breast Fillets Avg 1 kg

Skinless Chicken Breast Fillets Avg 1 Kg

Photo of Roma Tomatoes 4 pk

Roma Tomatoes 4 Pk

Photo of Organic Italian Whole Peeled Tomatoes 400 g

Organic Italian Whole Peeled Tomatoes 400 G

Photo of Sardines in Tomato Sauce 120 g

Sardines In Tomato Sauce 120 G

Photo of Mediterranean Tomatoes Min 500 g

Mediterranean Tomatoes Min 500 G

Photo of Mackerel Fillets in Tomato Sauce 125 g

Mackerel Fillets In Tomato Sauce 125 G

Photo of Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg

Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 Kg

Photo of Mini Skinless Chicken Breast Fillets 400 g

Mini Skinless Chicken Breast Fillets 400 G

Photo of Skinless Chicken Thigh Fillets Avg 700 g

Skinless Chicken Thigh Fillets Avg 700 G

Photo of Bulk Lemons 1.5 kg

Bulk Lemons 1.5 Kg

Photo of Rosa Tomatoes 600 g

Rosa Tomatoes 600 G

Photo of Tomato Paste 70 g

Tomato Paste 70 G

Photo of Organic Lentils in Tomato Brine 400 g

Organic Lentils In Tomato Brine 400 G

Photo of Diced Tomatoes 400 g

Diced Tomatoes 400 G

Photo of Slicing Tomatoes 4 pk

Slicing Tomatoes 4 Pk

Photo of Free Range Chicken Drumstick Fillets Avg 800 g

Free Range Chicken Drumstick Fillets Avg 800 G

Photo of Skinless Chicken Breast Avg 450 g

Skinless Chicken Breast Avg 450 G

Photo of Roma Tomatoes 800 g

Roma Tomatoes 800 G

Photo of Free Range Skinless Chicken Mini Breast Fillets 400 g

Free Range Skinless Chicken Mini Breast Fillets 400 G

Photo of Avocado Lemon Flavoured Oil 250 ml

Avocado Lemon Flavoured Oil 250 Ml

Photo of Organic Lemons 700 g

Organic Lemons 700 G

Photo of Tomato Puree in Tub 240 g

Tomato Puree In Tub 240 G

Photo of Free Range Skinless Chicken Breast Avg 430 g

Free Range Skinless Chicken Breast Avg 430 G

Photo of Lucky Star Pilchards in Tomato Sauce 400 g

Lucky Star Pilchards In Tomato Sauce 400 G

Photo of Fresh Mint 20 g

Fresh Mint 20 G

Photo of Cherry Tomatoes 200 g

Cherry Tomatoes 200 G

Photo of Snacking Tomatoes 175 g

Snacking Tomatoes 175 G

Photo of Mini Rosa Tomatoes 200 g

Mini Rosa Tomatoes 200 G

Photo of Tomato Paste 140 g

Tomato Paste 140 G

Photo of Rosa Tomatoes 200 g

Rosa Tomatoes 200 G

Photo of Slicing Tomatoes 8 pk

Slicing Tomatoes 8 Pk

Photo of Roma Tomatoes 1.5 kg

Roma Tomatoes 1.5 Kg

Photo of Crushed Garlic, Ginger, Chilli & Lemongrass 70 g

Crushed Garlic, Ginger, Chilli & Lemongrass 70 G

Views: 853