We are waiting for spring on the east coast so patiently but it keeps testing our patience. The first day of spring has come and gone bringing beautiful snow with it…..cold days, blossoms annoyed to be out in this cold and leaves struggling to show their faces.. I am trying to brighten up the “almost spring” spirit with some amazing fresh ingredients and flavorful spices like Za’atar.
Za’atar is a blend of herbs and seeds often used in the Middle Eastern cooking. I bought my Za’atar mix from a local middle eastern store but you can always make it at home and use your variations of this herb and spice blend. Typically, za’atar is a blend of dried thyme, oregano, marjoram, sumac, toasted sesame seeds, and salt. Mine also included roasted flour.
The lemon zest is a key ingredient enhancing the flavors so beautifully so don’t skip that.
The chicken comes out tender and juicy, and you can prep this recipe a day or 2 ahead on time, keeping it in the fridge until you are ready to roast
The cauliflower steak is also as simple as it can be, sliced, sprinkled with the spice blend and roasted until brown. It is a delicious, healthy and gluten-free side for any occasion.
I do tend to make and store a lot of fermented foods so served it with a side of grated Daikon radish pickle. You can find some of my pickle recipes on my blog
Za’atar Roasted Chicken and Cauliflower
A spice and lemon roasted chicken, tender and juicy accompanied by roasted cauliflower .
Credit: Food for the Soul
- I whole chicken skin on cut up in pieces
- 2 tablespoon Za’atar spice blend
- 1 1/2 tablespoon crushed garlic
- 1 tablespoon crushed fresh ginger
- 1 tsp cayenne pepper
- 1 tsp cumin powder
- Pink Himalayan salt – to taste
- Zest of 2 lemons
- Juice of 1 lemon
- 1/2 cup grapeseed oil
- 1 head of organic cauliflower
- 1 tablespoon Za’atar
- 2 tablespoons of grapeseed oil
- Pink salt to taste
- Make some knife incisions or cuts in the chicken pieces for the marinade to get in. Pat dry.
- Mix all the ingredient together for the chicken and rub it in the chicken pieces thoroughly.
- Store overnight or longer
- Roast at 400 degrees for 45 -55 minutes until golden brown
- Slice the cauliflower like large steak pieces
- Sprinkle with the Zataar spice and some grapeseed oil on both sides.
- Roast at 400 degrees for 30 mins or until browned slightly
- Serve beautifully
You can serve this with a salad or pickles. I have here some Diakon Pickle with fresh radishes and an arugula walnut pesto ( will post the recipe soon).
This is a fun week for another reason. There is a fab party at Angie’s Fiesta Friday and I am co-hosting with Petra. Petra’s blog has one of the most creative recipes with fresh ingredients that I have seen and so do check it out!