Middle Eastern Chicken

Middle Eastern flavours are some of my absolute favourites, with this recipe no exception.

It is easy to prepare and is super versatile. You could make it with chicken breast fillets, but I find the tight fillets are a little more tender when baked.

I serve it with my Cauliflower Salad with Green Tahini as a tasty weekend dinner for the family, or as a part of a mezze table when entertaining.

What are ‘Middle Eastern’ inspired flavours?

Middle Eastern cuisine is known for its bold and aromatic flavours, often incorporating a wide variety of herbs, spices, and ingredients. Here are some of the typical flavours distinctive to Middle Eastern cooking:

Spices: Think cumin, coriander, paprika, turmeric, cinnamon, cardamom, sumac, and cloves, which often feature in meat rubs, marinades, and seasoning blends.

Fresh Herbs: such as parsley, coriander, mint, dill, and basil are commonly used in salads, sauces, and garnishes.

Citrus: Lemon and lime juice, as well as zest, are frequently used in Middle Eastern cooking to add acidity and brightness to dishes and used in marinades, dressings, and sauces.

Garlic and Onion: are the foundation of many Middle Eastern dishes, adding a depth of flavour.

Tahini: a sesame paste that is a staple in Middle Eastern cooking. It is used for sauces like tahini sauce (a blend of tahini, lemon juice, garlic, and water), which is commonly served with falafel, grilled meats, and salads.

Yoghurt: often used as the basis for marinades and the base for dips like tzatziki, which is a cooling accompaniment to spicy dishes.

Dried Fruits and Nuts: dates, figs, apricots, almonds, pistachios, and pine nuts are commonly used in both savoury and sweet dishes, adding sweetness, texture, and richness.

Pomegranate Molasses: is a tangy and slightly sweet syrup made from pomegranate juice that is used to add depth of flavour to dishes like marinades, dressings, and glazes.

Sumac: is a reddish-purple spice that has a tangy and slightly acidic flavour and is often sprinkled over dishes as a finishing touch.

Rose Water and Orange Blossom Water: These floral waters are used sparingly in Middle Eastern desserts and sweets to add a delicate floral aroma and flavour.

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Middle Eastern Chicken

Yield: 6

Author: Lee Newcombe

Prep time: 15 MinCook time: 30 MinInactive time: 30 MinTotal time: 1 H & 15 M

Ingredients

• 1.5 kg boneless skinless chicken thighs
• 6 garlic cloves, crushed
• Juice and zest of 2 lemons
• 6 tablespoons extra-virgin olive oil, more for serving
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 1 tablespoon fresh thyme, leaves pulled from stems
• 2 teaspoons salt, more as needed
• 1 teaspoon sumac

Instructions

1. Preheat oven to 180 degrees C.
2. Combine chicken with grated garlic, lemon zest and juice, oil, parsley, mint, thyme, salt, and sumac. Mix together well so the chicken is well covered with marinade. Marinate for 15 to 30 minutes at room temperature or refrigerate for up to 24 hours.
3. Heat skillet pan. Cook chicken over high heat until charred in spots, 10 minutes. Flip pieces and continue frying for another 10 minutes. The time will depend on the size of your chicken pieces.
4. To ensure the chicken is fully cooked, I placed it into the oven for about 10 minutes, until I was ready to serve.
5. Serve as is, or decorate with some additional chopped herbs and lemon zest.
6. Enjoy!