Zaatar chicken with zesty onion salad

Recipes / Meat

The herb-and-sesame spice mix in this recipe is also great on its own – dip some bread in olive oil, dunk it in zaatar and enjoy.

Recipe «Zaatar chicken with zesty onion salad» presented in category Recipes / Meat, to prepare this dish you will need no more 1:10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp sesame seeds, 1 tbsp dried oregano, 1 tbsp sumac, 2 tsp ground cumin, 2 x 2.3kg Coles RSPCA Approved Extra Large Whole Chickens, backbones removed, halved , 2 tbsp olive oil, divided, 4 garlic cloves, very finely chopped, 1 loaf Turkish bread, split , 3 small red onions , thinly sliced, 1/2 cup fresh flat-leaf parsley leaves, 2 lemons, divided, 4 red radishes, thinly sliced, 100g Coles Brand Australian Fetta, crumbled.

Ingredients:

  • 1 tbsp sesame seeds 
  • 1 tbsp dried oregano 
  • 1 tbsp sumac 
  • 2 tsp ground cumin 
  • 2 x 2.3kg Coles RSPCA Approved Extra Large Whole Chickens, backbones removed, halved 
  • 2 tbsp olive oil, divided 
  • 4 garlic cloves, very finely chopped 
  • 1 loaf Turkish bread, split 
  • 3 small red onions , thinly sliced 
  • 1/2 cup fresh flat-leaf parsley leaves 
  • 2 lemons, divided 
  • 4 red radishes, thinly sliced 
  • 100g Coles Brand Australian Fetta, crumbled 

Instructions

  1. Prepare a covered barbecue for indirect cooking. For a gas barbecue, heat burners under the flat plate on medium-high heat, leaving burners under the grate side off. For a charcoal barbecue, build a fire on one side of charcoal grate, leaving other side of barbecue empty, and let burn just until coals are covered with white ash (do not spread out coals).
  2. Stir sesame seeds in a frying pan over medium heat for 3 mins or until toasted. Transfer to a small bowl. Add oregano, sumac, cumin, 1½ tsp sea salt (flakes preferred) and 1 tsp freshly ground black pepper. Set za’atar spice mix aside.
  3. In a large bowl, combine chicken pieces with 1 tbs oil, garlic and 2 tbs za’atar spice mix. Massage mixture into chicken. Place chicken pieces, skin-side up, over unlit side of barbecue and close hood. Cook for 55-60 mins or until chicken is light golden brown and a meat thermometer inserted into thickest part of thigh registers 74°C. Turn chicken halves over and transfer to lit side of barbecue. Cook, uncovered, turning as needed to prevent flare-ups, for 3-5 mins or until skin is crisp.
  4. Place bread halves, cut-side down, on barbecue for about 2 mins or until lightly toasted. Cut each bread half into 4 slices and transfer to a serving platter. Set cooked chicken pieces on top of bread for 10 mins to rest.
  5. Meanwhile, in a medium bowl, toss onion, parsley and remaining 1 tbs oil. Cut 1 lemon in half and squeeze juice over onion mixture. Season with salt and allow onion salad to stand at room temperature for 10 mins.
  6. Carve chicken into smaller pieces (drumsticks, thighs and halved breast pieces). Return chicken pieces to bread. Cut remaining lemon into wedges and place on platter.
  7. Serve chicken and bread with onion salad, radishes, fetta and remaining za’atar spice mix.