Za’atar Chicken Thighs

with Roasted Broccoli and Israeli Couscous

Cooking time

0 minutes

Servings

35

Calories

649 /serving

Mediterranean flavours and ingredients abound in tonight’s dinner. Juicy chicken thighs are generously seasoned with za’atar - an irresistible blend of sumac, sesame seeds and herbs. On the side, Israeli couscous (a small, pearl shaped pasta) is tossed with crispy, roasted broccoli, sweet apricots and crunchy almonds.

We will send you:

  • 600g Chicken thighs
  • 1 Garlic clove
  • 1 Lemon
  • 1 Broccoli
  • 1 Bunch mint
  • 32g Sliced almonds
  • 200g Israeli couscous
  • 9g Za'atar
  • 30g Dried apricots
  • 120g Plain yogurt
  • You will need:

    Olive oil
    Salt & pepper
    Medium pot
    Large pan
    Sheet pan
    Strainer
    Zester
    Total Fat
    26 g
    Saturated Fat
    5 g
    Sodium
    196 mg
    Total Carbs
    50 g
    Sugars
    4 g
    Protein
    55 g
    Preparation
    a picture
    Mise en place
    Preheat the oven to 475°F. Heat a medium pot of salted water to boiling. Separate the broccoli stems from the head. Peel the stems, cut in half lengthwise and slice into ½-inch-thick slices. Cut the head of the broccoli into small florets. Make a fine paste with the garlic using a zester. Pick the mint leaves off the stems. Halve and juice the lemon. Roughly chop the apricots.
    a picture
    Roast the broccoli
    On a lined sheet pan, toss the broccoli with a drizzle of olive oil and season with S&P. Arrange in a single, even layer and roast, 12 to 14 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
    a picture
    Cook the couscous & make the yogurt sauce
    Add the couscous to the pot of boiling water. Cook, 8 to 12 minutes, or until tender. Drain thoroughly and rinse under warm water for 30 seconds to prevent sticking. Return to the pot and set aside in a warm spot. In a small bowl combine the yogurt, garlic paste and half of the mint (roughly chop before adding); season with S&P to taste.
    a picture
    Cook the chicken
    In a large pan, heat a generous drizzle of olive oil on medium-high until hot. Pat the chicken dry with paper towels; generously season with S&P and za’atar on both sides. Working in two batches, add the seasoned chicken to the pan. Cook, 3 to 5 minutes per side, or until browned and cooked through. Transfer to a serving dish and set aside in a warm spot.
    a picture
    Finish the couscous & serve
    To the pot of cooked couscous, add the apricots, almonds, roasted broccoli and lemon juice. Drizzle with olive oil; season with S&P to taste and stir to combine. Transfer to a serving dish. Serve with the cooked chicken thighs and the yogurt sauce. Garnish with the remaining mint (roughly chop before adding). Bon appétit!