Za’atar Chicken

Cook Time 1 hour (+ marinating time)

Servings 4


1 tbsp extra virgin olive oil
4 chicken Marylands
1 onion, finely sliced
½ cup white wine
½ cup water
25g butter, cubed
15g pine nuts


3 tbsp dried thyme
1 tsp dried mint
2 tbsp sesame seeds, toasted
3 tbsp sumac
1 tbsp cumin
1 tsp salt
1 tbsp extra virgin olive oil


For the Za’atar:
Put all of the dry ingredients into a mortar and pestle and pound to combine. You will only need half for this recipe, so store the rest in an airtight container or jar for later use.

Combine the remaining half of the Za’atar with the oil. Massage this marinade into the chicken pieces and onions and marinate for 1 hour or even better overnight.

Preheat the oven to 180°C.

Scatter the onions in the base of a large baking tray and place the chicken pieces on top.

Place the chicken into a baking tray and pour water and wine around the chicken, ensuring the skin does not get wet. Bake in the oven for 30 minutes. Remove from the oven and add the butter and pine nuts and cook for a further 15 minutes. Rest for 5-10 minutes before serving.

Serve with natural yoghurt and couscous, if desired.




Yule Log