Za’atar Chicken with Whipped Feta
Za'atar is a beloved Middle Eastern spice blend, commonly used as a seasoning or condiment. It’s made from a fragrant mix of thyme, oregano, and marjoram, combined with sesame seeds, sumac, and salt. The name also refers to the wild herb from which the blend originates, adding to its rich culinary and cultural significance.
This recipe brings za’atar to an otherwise simple chicken recipe, and it comes to us from Prevention Magazine. This Za'atar Chicken with Whipped Feta is a vibrant dish that delivers a delightful Mediterranean experience. Boneless chicken thighs are generously coated in za'atar and olive oil, then pan-seared. A tangy whipped feta, infused with lemon zest and juice, provides a bright counterpoint to the savory chicken. The dish is further elevated with a refreshing cucumber salad, featuring thinly shaved English cucumber, bright dill, and crisp scallions, all finished with a scattering of fresh mint leaves. The combination of warm, spiced chicken, creamy feta, and the crisp salad makes for a satisfying and elegant meal, perfect for any weeknight or for guests. The following recipe will make four servings.
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4 tbsp olive oil, divided
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2 tbsp za’atar
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Kosher salt and pepper
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8 small boneless, skinless chicken thighs, trimmed (about 1½ lbs)
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½ tsp lemon zest plus 2½ tbsp lemon juice, divided
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1 cup low-fat Greek yogurt
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2 oz feta cheese, crumbled
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¼ cup dill fronds, chopped
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1 English cucumber, halved crosswise and thinly shaved lengthwise with peeler
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2 scallions, thinly sliced on bias
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2 tbsp small mint leaves
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Heat oven to broil and arrange racks in upper and middle positions. Grease rimmed baking sheet with ½ tbsp oil.
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In a large bowl, stir together za’atar, 2 tbsp oil, and ¼ tsp each salt and pepper. Add chicken and toss to coat. Arrange on a prepared sheet and broil on middle rack until beginning to brown, 12 to 14 min. Transfer sheet to top rack and broil until browned and cooked through, 2 to 3 min. more. Immediately add 1 tbsp lemon juice to the baking sheet and scrape up any browned bits, then flip chicken to coat.
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Meanwhile, in a food processor, puree yogurt, feta, lemon zest, ½ tbsp lemon juice, and ¼ tsp each salt and pepper until smooth, 1 to 2 min. Scrape sides, then add dill and pulse to combine.
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In a large bowl, whisk remaining 1½ tbsp oil and 1 tbsp lemon juice with ¼ tsp each salt and pepper. Add cucumber, scallions, and mint; toss to combine. Spread feta on plates and top with chicken and cucumber salad.
