Name: Za'atar Chicken Thighs with Fattoush Salad & Garlic Yogurt
Prep time: 19 min
Cook time: 6 min
Total time: 25 min
Yield: 2 servings
Cuisine: middle_eastern
Ingredients: 12 oz Boneless Skinless Chicken Thighs; 2 Arabic-style pita; ½ English Cucumber; ½ pack (6 oz) Cherry Tomatoes; ½ bunch Radish; ¼ bunch Fresh Mint; ¼ bunch Parsley (flat leaf); ½ cup Plain Greek Yogurt; 1 clove Garlic; 1 Lemon; 3 tbsp Extra Virgin Olive Oil; 1 tsp Dried Thyme; 1 tsp Dried Oregano; ½ tsp Cumin; 1 tbsp Sesame Seeds; 1 tsp Salt; ¼ tsp Black Pepper

1

Set a 12-inch heavy skillet over medium heat to preheat for 2 to 3 minutes.

2

While the skillet heats, finely zest the lemon onto a large plate with a microplane, then cut the lemon in half.

3

Stir thyme, oregano, cumin, half the salt, pepper, and a little oil into the zest, then pat the chicken dry and turn it in the blend until coated.

4

Swirl oil into the hot skillet and lay the thighs in smooth-side down, searing undisturbed 5 to 6 minutes until the herb crust turns deep golden and releases cleanly.

5

While the chicken sears, finely grate the garlic into a small bowl, then stir in the yogurt, a quarter teaspoon of salt, and a squeeze from one lemon half.

6

Tear the pitas into bite-size pieces and set them by the stove.

7

Flip the thighs with tongs and cook 5 to 6 minutes more until firm, the juices run clear, and the thickest part reads 175 F.

8

Meanwhile, halve the tomatoes, dice the cucumber, and trim and thinly slice the radishes, adding everything to a large salad bowl.

9

Pick and chop the mint leaves, chop the parsley, and scatter both over the vegetables.

10

Move the chicken to the cutting board to rest, then add oil, the torn pita, and sesame seeds to the skillet, tossing 3 to 4 minutes until golden, crisp, and nutty.

11

While the pita crisps, squeeze the other lemon half over the salad, drizzle with the remaining oil and salt, and toss well.

12

Tip the hot pita into the salad and toss once so the edges drink up dressing but stay crunchy.

13

Slice the rested chicken across the grain into thick strips.

14

Pile fattoush onto plates with the chicken, spoon over the garlic yogurt, and squeeze what is left of the first lemon half over the chicken.

Za'atar Chicken Thighs with Fattoush Salad & Garlic Yogurt

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Za'atar Chicken Thighs with Fattoush Salad & Garlic Yogurt

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