Made with our ‘Almost Za’atar Spice Blend’
Za’atar Roast Chicken with Couscous, Greek Salad and Tzatziki
Serves 4
A wondrous herb and spice fusion originating from the Levant with specialities from Greece. Healthy, light, refreshing and wholly summery in character, this is an extremely easy meal to prepare and a culinary journey to the sandy shores of the Eastern Mediterranean. This dish is equally good hot or cold
Ingredients chicken
2 tablespoons of Almost Za’atar Spice Blend
4 chicken legs
4 tablespoons olive oil
25 g of butter
1 ½ tablespoons garlic, chopped
2 tablespoons fresh chives, finely chopped
1 teaspoon salt
Preparation chicken
- Take the chicken out of the fridge 45 minutes before preparation, so that it can reach room temperature.
- Mix the Almost Za’atar Spice Blend with the olive oil, butter, garlic and salt in a bowl.
- Dry the chicken legs well with a paper towel and mix thoroughly with the marinade until the chicken is coated. Set aside and leave for 1 hour.
- Preheat oven to 235°C (455°F).
- Place the chicken on an oven tray or in an oven dish and grill in the oven for 45 minutes.
- Turn the chicken occasionally to brown evenly.
- Once done, remove from the oven and place the chicken on a cutting board for 5 minutes to rest.
- Before serving garnish with chives.
Ingredients couscous
1 cup couscous
1 tablespoon fresh mint, finely chopped
25 g of butter
salt and pepper to taste
Preparation couscous
- Bring 1 ½ cups of water to the boil. Add butter, salt and pepper.
- Remove from heat, pour in the dry couscous and stir briefly. Cover with a lid for 5 minutes then fluff with a fork.
- Move to a serving bowl and garnish with fresh mint.
Ingredients greek salad
1 cup tomatoes, sliced or cubed
1 cup cucumber, sliced or cubed
1 red bell pepper, sliced or cubed
1 medium red onion, sliced or cubed
½ cup pitted olives
150 g feta cheese, cubed
Ingredients salad dressing
1 tablespoon fresh chives, finely chopped
5 tablespoons olive oil
3 tablespoons red wine vinegar or balsamic vinegar
salt and pepper to taste
Preparation greek salad
- Gently mix all the salad ingredients in a bowl.
- Add the dressing ingredients to the balsamic vinegar and whisk well before drizzling over the salad.
Ingredients tzatziki
2 medium cloves garlic
1 medium cucumber
1 cup plain yoghurt
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 tablespoon fresh dill, finely chopped
½ teaspoon ground black pepper
salt to taste
Preparation Tzatziki
- Peel the garlic and chop coarsely. Sprinkle with ¼ teaspoon salt and mash into puree.
- Cut off the ends of the cucumber and peel. Cut in half lengthwise, scrape out and discard the seeds. Then grate the cucumber finely.
- Squeeze the grated cucumber to extract as much juice as possible, add the squeezed flesh to bowl with the garlic and salt.
- Add the yoghurt, lemon juice, olive oil, dill and pepper, then mix well.
- Cover the bowl and refrigerate for 2 hours before adding salt to taste.
