Za'atar Organic Chicken with Olive Salsa
over Apple-Tahini Roasted Veggies & Zesty Pearl Couscous
Cooking time
25 minutes
Servings
2/4
Calories
1000 /serving
This recipe is so full of memorable flavours, you’ll want to share the cooking experience. Someone roasts the cauliflower and onion and drizzles them with apple-tahini vinaigrette; someone makes the chunky lemon-bright salsa of stuffed olives; everyone enjoys an amazing Middle Eastern spread.
We will send you:
- 2 Organic skin-on chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Onion (or shallot)
- 300g Cauliflower florets
- 1 Lemon
- 14g Parsley
- 165g Multicoloured pearl couscous
- 45ml Apple-tahini vinaigrette
- 60g Stuffed Spanish olives
- 15g Minced roasted garlic
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Sesame • Soy • Wheat
You will need:
Medium pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Zester
Total Fat
51 g
Saturated Fat
9 g
Sodium
1190 mg
Total Carb
85 g
Sugars
9 g
Protein
54 g
Fibre
10 g
Preparation
Mise en place
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Peel and halve the onion lengthwise; cut into ¼ inch wedges. Small-dice 2 of the onion wedges (double for 4 portions). Place the diced onion in a bowl of cold water.
- Roughly chop the parsley leaves and stems.
- Zest and juice the lemon.
Roast the cauliflower & onion
- On a lined sheet pan, toss the cauliflower (halve if large) with a drizzle of oil and ⅓ of the za'atar.
- In a medium bowl, combine the onion wedges, a drizzle of oil and ½ the remaining spices.
- Roast the cauliflower, 5 min., until partially cooked.
- Stir, add the onion wedges and roast, stirring halfway, 12 to 14 min., until the vegetables are tender.
Boil the couscous
- Meanwhile, add the couscous to the pot of boiling water; stir gently to separate.
- Boil, 8 to 10 min., until tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent clumping; season with S&P.
- Once cooled, add the lemon zest (start with ½) and ½ the parsley; stir well.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the remaining za'atar and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, starting skin-sides down, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the olive salsa
- Meanwhile, roughly chop the olives.
- Drain the diced onion.
- In a small bowl, combine the olives, diced onion, lemon juice, garlic, remaining parsley, 2 tbsp oil (double for 4 portions) and a pinch of black pepper.
Plate your dish
- Divide the couscous, vegetables and chicken between your plates.
- Drizzle the vegetables with the vinaigrette.
- Top the chicken with the olive salsa. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
