This is one of those recipes that I pulled out of my hat.
When my good friend Hila came back from visiting her family in Israel, she was kind enough to bring me back some Zaatar. I love when she comes back from visiting her parents. She has wonderful stories and shares food she brought back with her. Her family once sent her a honey cake for the Jewish New Year. She shared it with me. It was so moist and delicious I asked her what was in it. She flipped the package over and from right to left, she translated from Hebrew to English what exactly was in the cake. To me it looked like a bunch of squiggly lines. I was very impressed. The next day I brought her in banana bread made with honey. It was my contribution to Rosh Hashanah. I am not sure if it was kosher, but she loved it anyway.
So, back to the Zaatar. In the past, I added this wonderful Mediterranean spice to yogurt and it tasted fabulous! I was trying to come up with another recipe with that wonderful ingredient in it. Hila gave me a big bag of it and I want to try it on all sorts of stuff.
I had some chicken defrosting for dinner and decided to marinate it in Zaatar, along with a few other ingredients. It tasted wonderful and I would make this recipe again.
I still have a bit left in that big bag, lets see what else can I make?
4-6 mixed chicken pieces (I used thighs)
1/4 cup olive oil
2 tablespoons Zaatar
2 garlic cloves minced
3 tablespoons Cider Vinegar
Preheat oven to 425 degrees.
In a resealable bag combine chicken, oil, zaatar, garlic and vinegar. Rub mixture all over chicken pieces. Close bag and refrigerate 2 hours (overnight is best) Transfer chicken to a roasting pan skin side up. Roast for 45 minutes.
Peace be with you,