Za’atar Chicken
with Honey Glazed Dutch Carrots & Hummus
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. In a large bowl mix together ½ the honey with a drizzle of olive oil. Trim the ends of the Dutch carrots and add to the bowl. Zest the lemon to get a pinch of zest, add to the bowl and toss to coat TIP: use as little or as much zest as you like. Arrange over an oven tray lined with baking paper and season with salt and pepper. Place in the oven to bake for 15-20 minutes or until the carrots are tender.
Season the chicken thigh on both sides with the za’atar and a pinch of salt and pepper. Heat a medium frying pan over a high heat. Add the chicken thigh and cook for 2 minutes on each side, or until browned. Transfer the chicken to the oven tray lined with baking paper and place back in the oven to cook for 12-14 minutes, or until cooked through.
Slice the cucumber into 0.5cm half-moons. Juice the lemon to get 2 tsp (for 2 people)/ 1tbs (for 4 people).
In a small bowl mix together the hummus and water (for the hummus). Season with salt and pepper and set aside.
In a medium bowl, add the lemon juice, remaining honey and a drizzle of olive oil. Season with salt and pepper and add the mixed salad leaves and cucumber. Toss to dress just before serving.
Divide the za’atar hummus and Dutch carrots between plates. Drizzle over the hummus dressing and serve with the salad on the side. Enjoy!
