Add a little Moroccan spice to you weekly meals with this roasted chicken dish. The Pistachio Fattoush is definitely worth making, save some for later to dip into with some chickpea hommus or babaganoush.
Preparation time: 30 minutes Cooking time: 30 mins + resting 10 minutes Serves 4
Ingredients
1x 1.8kg chicken
1 tablespoon extra virgin olive oil
1 tablespoon zaatar*
1 clove garlic, crushed
salt flakes, to taste
1 tablespoon pomegranate molasses**
Method
1 Preheat the oven to 200C. Using poultry shears, cut down either side of the backbone of the chicken and remove the backbone. Turn the chicken over so that it is breast side up and push down on the breast to flatten the chicken. Place into a baking dish, skin side up.
2 In a small bowl, combine olive oil, zaatar, garlic and salt. Rub over the skin of the chicken.
3 Roast the chicken for 30–35 minutes or until juices run clear when tested and skin is golden. Remove from the oven and loosely cover with foil, rest for 10 minutes.
4 Place chicken on a platter, drizzle with pomegranate molasses and serve with the Pomegranate and pistachio fattoush.
Pomegranate and pistachio fattoush
2 pieces pita bread
1 tablespoon olive oil
2 teaspoons salt flakes
2 teaspoons sumac***
1 cup flat leaf parsley leaves
½ cup pistachio nuts, roughly chopped
seeds of ½ pomegranate
juice 1 lemon
2 tablespoons extra virgin olive oil
Method
1 Preheat oven to 200C. Separate the 2 layers of the pita bread into 2 discs, repeat with second piece. Place onto baking trays, drizzle with olive oil and sprinkle with sea salt and sumac. Bake for 8-10 minutes or until golden and crisp. Once cool, break into 2-3cm pieces.
2 Combine the crisp bread in a bowl with the parsley, pistachio and pomegranate seeds. Just before serving toss with lemon juice and olive oil.
Zaatar is a Mediterranean spice blend of oregano, thyme, marjoram and sesame seeds.
Pomegranate molasses is a thick, tangy reduction of pomegranate juice.
Sumac is ground from the fruit of a sumac plant and gives a tangy, lemony flavour to Middle Eastern cooking.
All are available at good delis or Middle Eastern grocers.
Photography: Brett Stevens Recipes: Sally Courtney
Styling: Kirsten Jenkins
Art Direction: Anne Marie Cummins
You might like these…
Chamomile and Strawberry Jam Shortbread