2025 Day 21

The word za’atar refers both to the herb itself – Majorana syriaca, an indigenous variety native to Palestine and to the blend used all over the Middle East.

Each country has its own variation. Depending on where you are in the Middle East, za'atar is generally a combination of dried oregano, or thyme, and/or marjoram (woodsy and floral), with sumac (tangy and acidic) and sesame seeds (nutty and rich).

It sometimes contains salt, dried orange zest, dried dill or various other spices. We keep ours simple with Thyme, Sumac and Toasted Sesame Seeds. It is generally mixed with olive oil and spread on pita/flatbread. We like to put it on flatbread with a little oil and put it in the oven to crisp it up as a delicious snack

Chicken with Za'atar and Cumin Aioli

Ingredients

2 heads of garlic, top third cut off

6 tbsp olive oil, divided

1 3-4 pound chicken, cut in half lengthwise, backbone removed (spatchcocked)

4 Tbsp Za'atar

1 1/2 tsp lemon zest and 3 tbsp fresh lemon juice

1 tsp Rosemary, crumbled

1 small Serrano chile, seeded and minced 

2 tsp Marjoram

Kosher salt and freshly ground black peppercorns

Cumin Aioli ( recipe follows)

Directions

Preheat oven to 400F.

Put garlic on a large sheet of foil.

Drizzle with 1 tbsp olive oil and wrap tightly with foil.

Roast until tender and golden brown, about 45-50 minutes.

Let cool.

Place chicken in a 13x9x2" glass baking dish.

Sprinkle 2 1/2 tablespoons Za'Atar over chicken.

Squeeze roasted garlic cloves out of skins and into a small bowl; mash into a paste with the back of a fork.

Add 4 tablespoons oil, lemon zest and juice, Rosemary, Serrano chile and Marjoram; whisk to blend.

Pour over chicken; turn to coat.

Season chicken with salt and pepper; Meanwhile, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Or heat the oven to 375º

Grill/or roast chicken, turning occasionally, until skin is crisp and browned and an instant read thermometer inserted into the deepest part of the thigh without touching bone reads 160F, about 35/45 minutes.

Transfer chicken to a cutting board, sprinkle with remaining  1 1/2 tbsp Za'atar and let rest for 10 minutes.

Cut each chicken half into 4 pieces and serve on a platter with:

Cumin Aioli