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
Za’atar Chicken & Labneh
with artichokes & sultanas
Hands on Time: 25 - 45 minutes
Overall Time: 45 - 65 minutes
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
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!
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!
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!
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!
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
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