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Za’atar Chicken with Roasted Vegetables and Tahini

Za’atar Chicken with Roasted Vegetables and Tahini
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5 from 2 reviews

This roasted chicken and veg number is delicious, fresh and jam-packed with flavour. It combines perfectly seasoned chicken, squishy, charred aubergine, and crisp tenderstem broccoli. The zingy tomato salad adds a lovely pop of freshness and the creamy tahini dressing brings it all together in the tastiest way. You can serve it as a wrap or a salad – the choice is yours.

  • Author: zenak

Ingredients

Scale
  • 2 large aubergines
  • extra-virgin olive oil

For the chicken:

  • 600g chicken thigh fillets (boneless, skinless chicken thighs)
  • 1 tbsp za’atar
  • 1 tbsp pul biber (aka aleppo pepper, see notes for substitute)
  • ½ tbsp garlic granules

For the broccoli:

  • 400g tenderstem broccoli, trimmed
  • 1 tsp za’atar
  • 1 tsp pul biber (aka aleppo pepper)
  • extra-virgin olive oil

For the dressing (see notes for storage): 

  • 80ml tahini
  • 2 tbsp olive oil
  • 2 tbsp water
  • 1 tbsp maple syrup or honey
  • 1 large garlic clove, minced
  • 1 lemon, juice

For the tomato salad:

  • 2 large vine tomatoes, finely chopped
  • ½ small red onion, finely chopped
  • 1 tsp sumac
  • extra-virgin olive oil

To serve:

  • 120g baby spinach
  • 4 large wraps

Instructions

  1. Heat your oven to 220°C / fan 200°C.
  2. Slice the aubergines into 2 to 3cm-thick rounds. Arrange in a single layer on a large, greaseproof-paper lined baking tray. Season with salt and pepper, drizzle with extra-virgin olive oil, then roast for 40 to 45 minutes, or until deeply golden brown.
  3. Place the chicken thigh fillets in a large bowl. Add the za’atar, pul biber and garlic granules, season with salt and pepper and toss well to coat. Arrange in a single layer on a medium baking tray and roast for 25 minutes, or until the chicken is cooked through.
  4. Place the tenderstem broccoli on a large baking tray. Add the za’atar and pul biber, season with salt and pepper and drizzle with extra-virgin olive oil. Roast for 10 to 12 minutes, or until tender and lightly beginning to char.
  5. To recap, you can stagger the roasting process as follows: place the aubergines in the oven and set a 45 minute timer. When there’s 25 minutes, pop the chicken into the oven. When there’s 10 minutes left on the timer, pop the tenderstem broccoli into the oven.
  6. Meanwhile, make the tomato salad: place the ingredients in a bowl, drizzle with extra-virgin olive oil, season with salt and pepper and toss to combine. Then, make the tahini dressing: place the ingredients in a bowl, season generously with salt and pepper and mix well to combine. If the dressing is too thick for your liking, mix in more cold water, 1 tablespoon at a time.
  7. Let the chicken cool for 5 to 10 minutes, then slice.
  8. To serve as a wrap, place a handful of spinach on each of the wraps. Top with some aubergine slices, tenderstem broccoli, sliced chicken and tomato salad. Drizzle some dressing over the top and wrap it up tight.
  9. To serve as a salad, get the spinach onto a large platter, top with the aubergine slices, tenderstem broccoli, sliced chicken and tomato salad and finish with the dressing. Enjoy!

Notes

  1. If you don’t have pul biber, you can substitute it for half the amount of chilli flakes plus a pinch of smoked paprika.
  2. The tahini dressing will keep in a sealed jar in the fridge for 1 week. It may thicken as it sits. If it does, you can thin it out with a little bit of cold water as needed.

Find it online: https://zenaskitchen.com/zaatar-chicken-with-roasted-vegetables-and-tahini/

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