Za’atar Chicken & Pasta Salad
April 18, 2016
Za'atar is a spice blend found in many Middle Eastern dishes & is uniquely earthy, savory & extremely aromatic. This dish I created is very popular at my house. I mostly serve it in the spring, summer & early fall months, as it is at it's best when served barely warm or at room temperature.
1 Image: prepped Ingredients.
2 Cook pasta in salted water according to pkg directions, al dente. Drain, return to pot & set aside.
3 On a plate; mix 2 Tblsp Za'atar, 1 tsp salt & 20 pepper mill turns of pepper, coat pieces of chicken on both sides & set aside.
4 Line a plate with a few of layers of paper towels.
5 Preheat 2 Tblsp EVOO in a 10 to 12 inch cast iron skillet, on medium heat, 2 to 3 minutes till oil is hot.
6 Add chicken to skillet, side by side, cover & cook 2 to 3 minutes each side (depending on size) till chicken is browned & cooked through. Remove to drain on the paper towels.
7 Add 1 Tblsp EVOO to skillet to deglaze it, Add zucchini & cook, covered on medium heat about 3 minutes, stirring once or twice, till starting to brown.
8 Remove from heat, gently add tomato, cover & let sit 1 minute (no longer or the tomatoes will get mushy).
9 Pour zucchini tomato mix & all the pan drippings over the cooked pasta. Add in the last 1/2 Tblsp Za'atar, garbanzos, hummus, olives & parsley. Stir gently till well combined. Serve pasta with pieces of chicken on top. Garnish with parsley, if desired.
Tips & Suggestions
1 If you can't find Za'atar locally in one of your larger supermarkets or certain specialty stores, you can make your own Za'atar spice blend from scratch, just run a search on the internet & you'll find loads of variations of this spice blend to pick from.
2 I like to use Sabra Spinach Artichoke Hummus, but you can certainly use whatever brand or flavor you like.
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