top essay writing service uk
Za'atar Fried Chicken
Home
About
Recipes
Cookbook
Press
Taste Lebanon
FacebookFacebookTwitterTwitterRSSRSS
Home
About
Recipes
Terweeka / BreakfastMezzeTabikh / MainsHelou / SweetsVegetarian
Loved Up Scrambled Eggs with Lavender Pepper Loved Up Scrambled Eggs with Lavender Pepper Semolina Pancakes with Honeycomb Ricotta & Almond Butter Semolina Pancakes with Honeycomb Ricotta & Almond Butter ITKW Feature: Leftover Tabbouleh Quiche ITKW Feature: Leftover Tabbouleh Quiche Falafel Scotch Eggs with Ginger & Verjuice Tahini Falafel Scotch Eggs with Ginger & Verjuice Tahini
On The Tabouleh Trail On The Tabouleh Trail Kabab Karaz-Venison & Sour Cherry Nests Kabab Karaz-Venison & Sour Cherry Nests Butternut Squash, Chickpea & Yogurt Crumble Butternut Squash, Chickpea & Yogurt Crumble ITKW Feature: Leftover Tabbouleh Quiche ITKW Feature: Leftover Tabbouleh Quiche
Pasta Sharmatesca Pasta Sharmatesca The Jewelled Table, What’s Mine Is Ours & Baghdadi’s Fish in Three Parts The Jewelled Table, What’s Mine Is Ours & Baghdadi’s Fish in Three Parts Butternut Squash, Chickpea & Yogurt Crumble Butternut Squash, Chickpea & Yogurt Crumble ITKW Feature: Leftover Tabbouleh Quiche ITKW Feature: Leftover Tabbouleh Quiche
Semolina Pancakes with Honeycomb Ricotta & Almond Butter Semolina Pancakes with Honeycomb Ricotta & Almond Butter Candied Pumpkin Jam and Labneh Cheesecake Candied Pumpkin Jam and Labneh Cheesecake Star Anise Yogurt Mousse with Fig Compote Star Anise Yogurt Mousse with Fig Compote Banana, Rum and Macadamia Cake Banana, Rum and Macadamia Cake
Pasta Sharmatesca Pasta Sharmatesca On The Tabouleh Trail On The Tabouleh Trail Butternut Squash, Chickpea & Yogurt Crumble Butternut Squash, Chickpea & Yogurt Crumble Moghrabieh Salad with Preserved Lemon and Coriander Pesto Moghrabieh Salad with Preserved Lemon and Coriander Pesto
Cookbook
Press
Taste Lebanon
Your Guides
Culinary Journeys
Beirut BitesRural EscapeFood TrekA La Carte
FAQ
Testimonials
Press
Partnerships
Contact
`
64

11 June 2012

Za’atar Fried Chicken

Za'atar Fried Chicken

 

Za'atar Fried Chicken
 

Print

Prep time

Cook time

Total time

 

I can remember my love for garlic, or “toum,” since I was a little kid. I recall secret midnight snacks of Arabic bread generously smothered with the garlic sauce. This practice continues today, at which point my husband tends to disappear…This garlic sauce is probably like none other you’ve tasted before (unless you’ve eaten a whole clove of garlic in raw form and in one go). It’s best eaten with chicken. Don’t use olive oil, as it tends to give a bitter taste and discoloration. You can leave the chicken to marinate overnight, if preferred. We mainly eat garlic sauce with grilled chicken, in chicken shawarma sandwiches or thick slices of heirloom tomatoes.
Author:
Serves: 4

Ingredients
  • For the chicken:
  • 1 egg
  • 125ml/4fl oz/1/2 cup plain Greek yogurt
  • 5 garlic cloves, finely chopped
  • 4 tbsp za’atar
  • 2 tsp sumac
  • 11/2 tsp sea salt
  • 115g/4oz/scant 1 cup plain flour
  • 80g/23/4oz/11/3 cups panko breadcrumbs
  • ¼ tsp allspice
  • 4 chicken legs, skin on
  • For the garlic sauce:
  • 1 garlic bulb, separated and crushed
  • 1 tsp sea salt
  • 1 egg white
  • about 250ml/9fl oz/1 cup vegetable oil
  • 1 tsp lemon juice

Instructions
  1. To make the chicken, put the egg, yogurt, chopped garlic, za’atar, sumac and ½ teaspoon of the salt in a mixing bowl and mix well.
  2. Put the flour, breadcrumbs, remaining salt and the allspice into a large zippable plastic bag, seal and shake to combine.
  3. Toss the chicken legs in the yogurt mixture, making sure all the pieces are well covered, then add to the flour bag and shake well, so that all the pieces are well coated with the crumb mixture. Transfer the coated chicken pieces to a plate, cover and set aside in the fridge for about 30 minutes.
  4. Meanwhile, make the garlic sauce. Either pound the garlic cloves and the remaining salt to form a thin paste, using a mortar and pestle, or whizz the garlic and salt in a small food processor. Add the lemon juice and pound or whizz again until the mixture forms a thin paste. Add the egg white and keep mixing until the sauce is bubbly and smooth. Trickle the oil in, about a teaspoon at a time, every 30 seconds or so for about 2 minutes or until you’ve reached soft peaks.
  5. Remove the chicken from the fridge and repeat step 3.
  6. Heat enough oil for deep-frying in a pan, and when the temperature reaches 170ºC/325ºF, carefully add the chicken legs, being sure not to overcrowd, and cook for a total of 10–15 minutes (turning over if they look to be browning unevenly) until golden brown and the internal temperature reaches 180ºC/350ºF.

 

 

(No Ratings Yet)

64 thoughts on “Za’atar Fried Chicken”

  6. What drives me insane is knowing that the best food blogging conference in Europe (world?) is in my capital city – and it’s hosted and attended by the BEST food bloggers! 🙂

    The Za’atar Fried Chicken looks great too!

    Reply

  7. Wow Bethany, you sound super busy (and you’re still blogging more than I am!)
    Hope I’ll be able to make FBC this year, would be wonderful to see you (and everyone else) again!

    Reply

  24. Running out of milk for tea in the morning, people eating with their mouth open, walking behind slow people who take up the entire pavement, and the heat in September in Dubai …..please help me escape the latter! Great giveaway – would LOVE to come again.

    Reply

  39. FBC12 will be my first time to FBC. I’ve already booked it. Your giveaway is really motivating and quite unusual with all the possibilities you give to have points.
    That’s really an irresistable giveaway.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *