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chicken

The traditional spices are garlic, ginger, cumin, cinnamon or allspice, and ALWAYS paprika for chicken. And I added lime juice, lemon zest, olive oil S&P (actually, Adobo), to the marinade, let the chicken sit in the fridge with that for the afternoon, turning it and making sure that every inch had its exposure to soak in the herbs.

With a little oil in a skillet, brown the chicken well, both sides, and then added the rest, more garlic, chopped olives, diced tomatoes and so forth with a splash of white wine to deglaze. Adding a bit of chicken stock to simmer down, and cook the meat through.

Many of these recipes use salted lemons, and I've done that before. I don't keep them anymore, but they're great to use in the Mediterranean style.
The yellow squash, added at the end with a lid on it, to steam. - Judy L.
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ZA'ATAR-ROASTED CHICKEN
https://www.177milkstreet.com/recipes/zaatar-roasted-chicken

Za'atar is a Middle Eastern blend of herbs and sesame seeds; look for it in well-stocked markets, Middle Eastern grocery stores or online. We mix za'atar with dried oregano to boost its herbal flavor. Use chicken breasts, legs, thighs or a combination.

4 servingsRead more... )

Zaatar roast chicken

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