I didn’t really JUST eat Profiteroles the other day - I did eat some proper food too.
I love this recipe as it fits in so well with daily “school day” life. The chicken can be prepped and marinated in the morning then refrigerated. The parsley & tahini sauce takes a few minutes to whizz up in the morning too if you’ve time. Then in the evening you just need to pop the chicken in the oven and make the tabbouleh whilst it's cooking. Dinner ready to serve within the hour, with time to check Facebook and do the spelling homework along the way too.
As you can see in the photo I also made Roasted Cauliflower with parsley and hazelnuts, just because I had a cauliflower that needed to be used. Although it’s not a necessary accompaniment, it is delicious.
Za’atar Chicken Flatbreads
4-5lb Chicken, quartered 1 large Red Onion, sliced thinly
1 Lemon, sliced thinly
2 Garlic Cloves, crushed, then chopped
1 tablespoon of Sumac
1.5 teaspoon Ground Allspice
1 teaspoon of Ground Cinnamon
220ml Chicken Stock
50ml Olive Oil
Maldon Sea Salt & Pepper
- 1.5 tablespoons of Za’atar
30g of Unsalted Butter
30g Pine Nuts
Fresh Parsley & Tahini Sauce
1 Garlic Clove, crushed
70g Flat-Leaf Parsley (inc stems)
65ml Lemon Juice, freshly squeezed
3 tablespoons Greek Yogurt
1 tablespoon Water
50g Bulgar Wheat
30g Flat-Leaf Parsley (inc stems), chopped finely
85g Tomatoes, chopped small
40g Red Onion, chopped small
Juice from half a Lemon, freshly squeezed
1 teaspoon of Allspice
Pinch of Sumac
2 tablespoons of Olive Oil
Maldon Sea Salt and Freshly Ground Black Pepper
I prefer buying a whole chicken and quartering it myself as its more cost effective, but by all means make life simpler and buy an already quartered chicken or pieces with the bone still in.
The chicken needs to marinate for at least two hours, therefore I generally do all the prep after the school run/breakfast clear up and leave in the fridge until the evening when I’m ready to cook.
Start by slicing the onions and lemons finely then put them in a zipper top plastic bag along with the garlic, sumac, allspice, cinnamon, chicken broth, olive oil, salt and pepper and chicken quarters. Zip the bag 9/10ths the way over and squeeze out as much air from the bag as possible without letting the broth and marinating ingredients escape. Then totally close the bag and massage the chicken with the marinade, making sure you get into every nook and cranny. Put the bag in the fridge for at least two hours.
Cooking the chicken:
Preheat the oven to 400F/210C.
Pour the chicken and marinade into a roasting tin, making sure all the chicken is covered with the onions and lemon slices. Sprinkle with the Za’atar and cook for 45-55 minutes, or until a meat thermometer reads 165F/75C. Remove the roasting tin from the oven and let the chicken rest in the tin until you are ready to serve.
Whilst the chicken is cooking make the fresh parsley & tahini sauce, tabbouleh and pine nuts.
Fresh Parsley & Tahini Sauce:
Make the fresh parsley and tahini sauce by putting all the ingredients in the food processor and pulsing together. Taste the sauce and adjust to your tastes with salt and pepper. Add more yogurt if you prefer it creamer, or extra garlic if you like a bit more of a kick. Cover and refrigerate until serving.
Put the bulgar wheat in a small saucepan, pour in 100ml water and a pinch of salt, bring to the boil and cook until softened - but it must still retain some bite. Drain and refresh in a sieve under cold water.
Mix the chopped parsley, tomatoes, onion bulgar wheat and spices in a bowl add the olive oil, lemon juiceand salt and pepper gradually until you find a balance that suits your tastes. Cover and refrigerate until serving.
Butter Toasted Pine Nuts:
Whilst the chicken is cooking make the butter toasted Pine nuts. Melt the butter in a small frying pan over a medium high heat. Add the pine nuts and cook in the butter until browned all over. Don’t take your eyes off them or they WILL burn! Once browned remove from the pan and season with a little salt.
Remove the chicken from the marinade and slice it down so the deliciously succulent white meat contrasts with the cooked dark brown outer marinade. I like to eat it popped into a hot griddled flatbread with Tabbouleh and topped with the Fresh Parsley & Tahini Sauce.