Za'atar Roast Chicken
Ingredients
2 lemon
2 red onion
6 chicken legs
6 chicken thighs
250 grams chicken stock, hot
40 grams olive oil
2 garlic cloves
1 ground sumac
1.5 tsp. allspice
1 tsp. ground cinnamon
seasoning, to taste
2 za'atar
2 unsalted butter
40 grams pine nuts
Instructions
STEP 1/5
Cut the lemon and red onion to fit the feed tube.
Peel, destem and crush the garlic.
Cut the butter into cubes and leave at room temperature to soften.
STEP 2/5
Grease the roasting tin.
Assemble the Food Processor bowl onto the power unit.
Fit the Thin slicing disc, attach the Express Serve lid and ensure it is locked into place.
STEP 3/5
Attach the roasting tray to the Food Processor bowl.
Slice the first 2 items of Ingredients 1 (lemons, onions) into the roasting tin.
Add the remaining items of Ingredients 1 (chicken, stock, oil, garlic, sumac, allspice, cinnamon, seasoning) to the roasting tin.
Stir until well coated.
Chill in the fridge for 2 hours.
STEP 4/5
Preheat an oven to 200°C.
Bake chicken for 50 minutes at 200°C until golden brown and cooked through.
Remove from the roasting tin from the oven.
Add Ingredients 2 (za’atar, butter, nuts) into the roasting tin.
Bake for a further 5 minutes at 200°C.
Serve.
STEP 5/5
Serve with spicy potatoes and shepherd's salad.
Za'atar Roast Chicken
Ingredients
2 lemon
2 red onion
6 chicken legs
6 chicken thighs
250 grams chicken stock, hot
40 grams olive oil
2 garlic cloves
1 ground sumac
1.5 tsp. allspice
1 tsp. ground cinnamon
seasoning, to taste
2 za'atar
2 unsalted butter
40 grams pine nuts
Instructions
STEP 1/5
Cut the lemon and red onion to fit the feed tube.
Peel, destem and crush the garlic.
Cut the butter into cubes and leave at room temperature to soften.
STEP 2/5
Grease the roasting tin.
Assemble the Food Processor bowl onto the power unit.
Fit the Thin slicing disc, attach the Express Serve lid and ensure it is locked into place.
STEP 3/5
Attach the roasting tray to the Food Processor bowl.
Slice the first 2 items of Ingredients 1 (lemons, onions) into the roasting tin.
Add the remaining items of Ingredients 1 (chicken, stock, oil, garlic, sumac, allspice, cinnamon, seasoning) to the roasting tin.
Stir until well coated.
Chill in the fridge for 2 hours.
STEP 4/5
Preheat an oven to 200°C.
Bake chicken for 50 minutes at 200°C until golden brown and cooked through.
Remove from the roasting tin from the oven.
Add Ingredients 2 (za’atar, butter, nuts) into the roasting tin.
Bake for a further 5 minutes at 200°C.
Serve.
STEP 5/5
Serve with spicy potatoes and shepherd's salad.