- 2 chicken maryland fillets
- 1 Greek yoghurt tub
- 1 za'atar bag
- 1 Brussel sprouts bag
- 1 lemon
- 2 Dutch cream potatoes
- 1 red onion *
- 1 parsley bunch *
Pantry staples: Cooking oil, olive oil, pepper, salt
Allergens: Garlic, onion, sesame
Specialised equipment: Lined baking tray, oven safe frying pan or baking dish
Chef's note: Za’atar is a staple spice mix in every Lebanese home. It is made up of sesame seeds, sumac, dried oregano. Mix it with some olive oil and spread it on some bread, sprinkle it on salad or even eggs! Alternatively, you can roast the Brussel sprouts with the potatoes.
* Use half of the onion provided. Parsley is used across all dishes. The tabbouleh dish will require the most.
1. Cut the potatoes
Preheat oven to 200C fan forced. Wash the potatoes. Cut the potatoes into quarters. Place them cut side down on a chopping board then cut even 5mm slits through the skin, about 3/4 of the way through, leaving the bottom intact.
2. Prepare the remaining ingredients
Wash the remaining vegetables. Finely chop 1 tablespoon per person of parsley* leaves. Cut the onion* into thin wedges. Juice the lemon and reserve the remaining lemon shell. Remove each leaf from the Brussel sprouts; you may need to trim the root to make it easier.
3. Cook the potatoes
Place the potatoes on a lined baking tray and sprinkle them with olive oil and salt. Cook in the preheated oven for 25 minutes or until the potatoes are crisp and golden.
4. Sear the chicken
Add a splash of oil in a frying pan (if you have an oven safe one then use that) over medium-high heat. Add the chicken, skin side down, and cook to crisp the skin for 5 minutes checking often so as not to burn the skin. Place a weight over the top, such as a plate, to ensure even cooking. Once the skin is crisp, flip the chicken over.
5. Cook the chicken
If you are using an oven safe frying pan, add the onion and lemon shells around the chicken otherwise transfer the chicken, skin side up, to a baking dish. Cook in the oven for 12 minutes or until the chicken is almost cooked through. Remove the chicken and onion, sprinkle the za’atar over them and a couple of spoons of the garlic dip over the chicken and return to the oven for 5 more minutes.
6. Cook the Brussel sprouts
Meanwhile, add a generous splash of oil in a frying pan over medium-high heat. Carefully add the Brussel sprouts (they may pop and sizzle) and cook for 4 minutes, stirring often, or until crisp and slightly browned.
7. Dress the Brussel sprouts
Sprinkle the parsley leaves, some salt to taste and some lemon juice to taste over the Brussel sprouts when ready to serve.
8. To serve
Divide the chicken, potatoes, onion and Brussel sprouts between serving plates. Serve with the remaining garlic dip and a squeeze of the baked lemon shell.