I would like to wish everyone a very happy Christmas.
I hope you all have a wonderful day tomorrow, a wonderful week and a healthy and prosperous new year. For those who work, have a big rest and to those who don’t, thank your blessings. I know I do, everyday.
I have had lots and lots of new followers lately. To them, I would like to say “Hello” and “Welcome”. I hope you stick around and enjoy what you see.
To the old faithfuls, “I love you lots.”
2016 has been particularly hard for Maus and me, the main reason being we lost our three beautiful little dogs. We are still finding it very hard to bear and it is especially hard this time of the year. We miss them so.
On a cheerier note, the darling, Colette, gave me this beautiful cookbook for Christmas and she made me open it before Christmas day.
When I was working, I would spend my lunch breaks scouring book stores for the latest and greatest cookbooks. But now I am a country girl, I have no idea what is being released. In any event, I am trying not to buy things. We all have too much. But … as I have often said, you can’t have too many cookbooks.
When I was having a read of my new book, this recipe, entitled Za’atar Chicken, caught my eye. It didn’t look that flash in the photo but I liked the sound of the ingredients. My photo, black though it is, looks just like the photo in the book. In fact, the coating is virtually black before it goes on. There is nothing to it. If you make this recipe, your chicken ain’t gunna look pretty but it is going to taste great. Don’t worry, it won’t taste burnt.
None of the ingredients listed below are unusual or hard to find but the combination is very unusual. I must admit, I was a little apprehensive. I usually use the presence of guests as an excuse to make something new. This is a high-risk strategy which sometimes leads to awkward situations. However, in this instance, it paid off.
The only change I made to the recipe is: I used small chicken halves, rather than large chicken Marylands (leg and thigh). Because of this, I made 1½ times the marinade. Set out below is the recipe for 4 chicken Marylands. If you decide to go with 4 small chicken halves, you may also wish to increase the marinade ingredients.
Chicken Marinated with Za’atar, Chilli & Pomegranate Molasses
- 4 large chicken Marylands (leg and thigh with skin on, in one piece), coated lightly in olive oil
- 4 tbs* dried mint
- 5 tbs* pomegranate molasses
- 1 tsp dried red chillies
- 4 tsp* za’atar**
- 1 tsp* salt
- 1 pomegranate, seeded, for garnish
- 1 or 2 red chillis, sliced, for garnish
- mint leaves, for garnish
*These are 15 mil tablespoons.
**Za’atar is getting easier to find but if you can’t find any, here is a recipe from Spice Notes by Ian Hemphill (Herbie)
- 3 tbs dried thyme
- 1 tbs sumac
- ½ tbs toasted sesame seeds
- ¼ tbs salt
- Mix the dried mint, pomegranate molasses, chillies, za’atar and salt in a small bowl and set aside.
- Slice the chilli and deseed the pomegranate then set aside.
- Place the chicken on a tray lined with baking paper.
- Place the legs skin side down and season with half of the mixture. Flip the legs over and season with the rest of the mixture.
- Preheat your oven to 180°C.
- Bake the chicken until cooked to your liking – 30 to 45 minutes.
- Once fully cooked, serve sprinkled with the pomegranate seeds, mint leaves and sliced chilli.