My son is half Greek; I’m half Italian. I am smitten with the flavors of Mediterranean cooking and the health benefits of following a Mediterranean diet. Plus… the social life surrounding eating; eating well, eating delicious, eating from the earth that is an inseparable part of Mediterranean culture.
Za’Atar is a Middle Eastern blend of herbs and sesame seeds. There are many variations. The recipe here is my favorite if you cannot get sumac or hyssop, although I grow hyssop as a perennial in my Alaska garden. An herb in the mint family with cleansing, medicinal, and flavoring properties, hyssop is prolific in the Middle East. The Bible mentions hyssop several times, mostly in Leviticus where God commanded His people to use hyssop in the ceremonial cleansing of people and houses. Today, there is substantial evidence that hyssop can help rebalance the digestive tract, settle gassy and bloated stomach and intestines, and improve elimination. But those are not dinnertime topics.
Make this delicious recipe shown with half a grilled lemon and fresh basil; invite company, and enjoy!
Serves 4-6
Ingredients
3 pounds pasture-raised chicken thighs (8 thighs)
4 Tablespoons extra virgin olive oil; 2 for marinade and 2 for Za’Atar
Juice of one lemon
1 teaspoon ground cumin
½ teaspoon garlic powder or 2 cloves crushed fresh garlic
4 Tablespoons Za’Atar spice (available at Mediterranean food stores, or make your own)
Preparation
- In large mixing bowl or resealable plastic bag, combine chicken, 2 Tablespoons of olive oil, lemon juice, ground cumin, and garlic powder.
- Marinade overnight to tenderize and bring the flavors out of the chicken.
- Make the Za’Atar either by mixing the dried purchased spices with 2 Tablespoons of olive oil or following the recipe here. Rub spices and oil all over chicken pieces. Cover (or close) and let stand until ready to grill or bake.
- If baking, pre-heat the oven to 425°F
- Transfer chicken to baking sheet, skin side up.
- Roast in preheated oven 45 minutes.
