Zaatar Roasted Chicken & Honey Carrot Fries
with Hummus Dressing
Ingredients
1 packet
Hummus
330 g
Chicken Thigh
1 sachet
Zaatar
1
Cucumber
1
Lemon
1 packet
Mixed Salad Leaves
4
Carrot
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. In a large bowl, combine 1/2 the honey with a drizzle of olive oil. Slice the carrots (unpeeled) into 1 cm fries and add to the honey mixture. Zest the lemon to get a pinch of zest, add to the carrots. TIP: Feel free to use more or less zest, according to your taste. Season with a pinch of salt and pepper and toss to coat. Transfer to the oven tray lined with baking paper then roast on the middle oven rack for 15 minutes.
While the carrots are roasting, in a medium bowl, combine the chicken thigh, zaatar, a pinch of salt and pepper and a drizzle of olive oil. Heat a medium frying pan over a medium-high heat. Add the chicken thigh and cook for 2 minutes on each side, or until browned. Transfer the chicken to the oven tray with the carrots and roast for a further 6-10 minutes, or until chicken is cooked through and carrots are golden and tender.
While the chicken is roasting, slice the cucumber into 0.5 cm half-moons. Juice the lemon to get 2 tsp for 2 people / 1 tbs for 4 people.
In a small bowl, mix together the hummus and water (see ingredients list). Season with salt and pepper and set aside.
In a medium bowl, combine the lemon juice, remaining honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper and add the mixed salad leaves and cucumber. Toss to coat just before serving.
Divide the zaatar chicken and carrot fries between plates. Drizzle with the hummus dressing and serve with the salad on the side.
