Hello, wonderful readers!
As the days grow longer and the warmth of spring inspires us to explore lighter and brighter flavors, I can’t help but gravitate towards dishes that echo the vibrant essence of the season. Today’s recipe takes us on a culinary journey to the Middle East, presenting a delightful marriage of flavors with our Aromatic Za’atar Crusted Roast Chicken and a refreshing Sumac-Infused Tabbouleh.
Cooking has always been more than just about nourishment in my household. It’s an exploration, a journey that my family and I love embarking on—one often filled with happy messes, joyful chatter, and the irresistible aroma of delightful meals in progress. If there’s one thing that unites our kitchen adventures, it’s the shared love for spices and natural flavors that bring even the simplest ingredients to life.
Za’atar, with its earthy, tangy essence, is a favorite in my spice rack. It never fails to infuse any dish with that unique Middle Eastern charm. When roasted, the chicken transforms into a succulent masterpiece, encased in a golden, flavorful crust. And the secret doesn’t lie in the cooking alone, but also in the infusion of aromatics—like the zesty lemons and robust garlic tucked inside, which elevate the entire roast to heavenly heights.
Pairing this with our lively Sumac-Infused Tabbouleh enhances the meal even further. Sumac is one of those ingredients that instantly awakens your taste buds with its tangy brightness, a perfect counterpart to the aromatic chicken. This simple, healthy tabbouleh is a breeze to put together and a delicious way to incorporate fresh herbs like parsley and mint—ideal for those who love a bit of fresh green crunch in every bite.
What I adore about this meal is its versatility. Roast chicken exclusively peppered with za’atar is festive enough to grace a weekend family gathering yet straightforward enough for a mid-week pick-me-up. Plus, the tabbouleh ensures there’s a plate of sunshine on your dining table, no matter the weather outside.
Whether you’re looking to introduce new flavors to your family dinners or seeking a crowd-pleaser for get-togethers, this dish checks all the boxes. Not to mention, there’s magic in watching the kids joyfully dig in—whether they’re sneaking bits of the crusty golden skin off the roast chicken or delighting in the colorful mix of the tabbouleh.
So, go ahead, embark on this flavorful family adventure. The kitchen is your canvas—have fun creating, tasting, and, most importantly, savoring this delightful meal that’s sure to become a family favorite.
Happy cooking, and enjoy the burst of flavors!
Warm regards from my kitchen to yours,
Al
Ingredients
For the Za’atar Crusted Roast Chicken:
– 1 whole chicken (1.5 kg)
– 3 tablespoons za’atar spice blend
– 2 tablespoons olive oil
– 1 teaspoon sea salt
– 1 teaspoon black pepper
– 2 lemons, halved
– 4 garlic cloves, crushed
For the Sumac-Infused Tabbouleh:
– 200 grams bulgur wheat
– 1 tablespoon ground sumac
– 2 cups boiling water
– 1 large cucumber, finely diced
– 200 grams cherry tomatoes, quartered
– 1 bunch fresh parsley, finely chopped
– 1 bunch fresh mint, finely chopped
– 3 tablespoons olive oil
– 2 tablespoons lemon juice
– 1 teaspoon sea salt
– 1/2 teaspoon black pepper
Method
For the Za’atar Crusted Roast Chicken:
1. Preheat your oven to 200°C (392°F).
2. Rinse the chicken under cold water and pat it dry with paper towels.
3. In a small bowl, mix together the za’atar spice blend, olive oil, sea salt, and black pepper to form a paste.
4. Rub the za’atar paste all over the chicken, including beneath the skin wherever possible, ensuring even coverage.
5. Place the halved lemons and crushed garlic cloves inside the cavity of the chicken.
6. Position the chicken on a roasting rack in a baking tray, breast side up.
7. Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 75°C (165°F) and the juices run clear when pierced at the thickest part.
8. Once cooked, let the chicken rest for 10 minutes before carving.
For the Sumac-Infused Tabbouleh:
1. Place the bulgur wheat in a large, heatproof bowl and add the ground sumac. Stir to combine.
2. Pour the boiling water over the bulgur wheat and cover the bowl with plastic wrap or a plate. Let it sit for 15-20 minutes, or until the bulgur has absorbed all the water and is tender.
3. Fluff the bulgur with a fork and let it cool to room temperature.
4. In a separate large bowl, combine the finely diced cucumber, cherry tomatoes, parsley, and mint.
5. Add the cooled bulgur wheat to the vegetables and mix gently.
6. In a small bowl, whisk together the olive oil, lemon juice, sea salt, and black pepper. Pour this dressing over the tabbouleh and toss to coat thoroughly.
7. Allow the tabbouleh to sit for at least 15 minutes to let the flavors meld before serving with the roast chicken.
