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Introduction
Za'atar, a beloved spice blend in Middle Eastern cuisine, has been used for centuries to add depth and complexity to dishes. This recipe pays homage to that rich culinary tradition while incorporating a modern twist. The addition of pomegranate, a fruit steeped in symbolism across many cultures, brings not only a tangy sweetness but also a visual appeal that makes this dish truly special. Traditionally, pomegranates are associated with abundance and good fortune, making this roasted chicken an excellent choice for celebratory meals or when you want to impress guests with a dish that's both healthful and indulgent.
Ingredients
• 4 boneless, skinless chicken breasts (about 6 oz each), patted dry
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons za'atar spice blend
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 large pomegranate, seeds removed (about 1 cup seeds)
• 1/4 cup finely chopped fresh mint leaves
• 1/4 cup finely chopped fresh parsley leaves
• 2 tablespoons finely chopped red onion
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1/4 cup toasted pine nuts
• 2 tablespoons extra-virgin olive oil (for the relish)
• 1/4 teaspoon kosher salt (for the relish)
• 1/8 teaspoon freshly ground black pepper (for the relish)
Step 1:
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Step 2:
In a small bowl, mix 2 tablespoons olive oil, za'atar, 1 teaspoon salt, and 1/2 teaspoon pepper. Rub this mixture evenly over the chicken breasts.
Step 3:
Place the seasoned chicken breasts on the prepared baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
Step 4:
While the chicken is cooking, prepare the pomegranate relish. In a medium bowl, combine pomegranate seeds, mint, parsley, red onion, lemon juice, honey, pine nuts, 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix well.
Step 5:
Once the chicken is cooked, let it rest for 5 minutes before slicing.
Step 6:
Serve the sliced chicken topped with a generous spoonful of the pomegranate relish.
Q: Can I use boneless chicken thighs instead of breasts?
A: Yes, you can substitute chicken thighs. Adjust cooking time to about 30-35 minutes or until internal temperature reaches 165°F (74°C).
Q: Is there a substitute for za'atar spice blend?
A: If za'atar is unavailable, mix equal parts dried thyme, sesame seeds, and sumac. Add a pinch of oregano if desired.
Q: Can I make this recipe ahead of time?
A: You can prepare the pomegranate relish up to 24 hours in advance. Cook the chicken just before serving for best results.
• Za'atar can be found in Middle Eastern markets or specialty spice shops. If unavailable, substitute with a mixture of dried thyme, sesame seeds, and sumac.
• To easily remove pomegranate seeds, cut the fruit in half and submerge each half in a bowl of water. Gently separate the seeds underwater to prevent staining.
• For a nut-free version, replace pine nuts with toasted pumpkin seeds.
• Use fresh herbs for the best flavor in the relish. If using dried herbs, reduce the amount by half.
• This recipe is gluten-free and dairy-free, suitable for those with gluten or lactose intolerances.
• For a lower-calorie option, use chicken breast tenderloins instead of whole breasts and reduce the olive oil to 1 tablespoon for cooking.
Slice the chicken breasts and arrange on plates. Top each serving with a generous spoonful of pomegranate relish. Garnish with additional fresh herbs if desired.
Store leftover chicken and relish separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a 350°F (175°C) oven for 10-15 minutes or until warmed through.
Prepare the pomegranate relish while the chicken is in the oven to maximize efficiency. The relish can also be made ahead of time and refrigerated for up to 24 hours.
- For juicier chicken, let it rest for 5 minutes after cooking before slicing.
- Toast pine nuts in a dry skillet over medium heat until golden for enhanced flavor.
- Adjust the amount of honey in the relish based on the sweetness of your pomegranate seeds.
For a vegetarian version, replace chicken with roasted cauliflower steaks or eggplant slices. For a spicier dish, add a pinch of red pepper flakes to the za'atar seasoning.
Serve with a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir. For a non-alcoholic option, try a sparkling pomegranate juice.
Best in fall and winter when pomegranates are in season, but can be enjoyed year-round.
This recipe contains tree nuts (pine nuts). It is free from gluten, dairy, soy, and eggs.
