This haunting flavor is hard to describe but you won’t forget it regardless! It is far more subtle than the color suggests it might taste…think oregano-meets-citrus-meets-sesame-meets-something else-maybe it’s the sumac spice in the mix.
As you may know I went on a small shopping spree in a Middle Eastern grocery store where I discovered the joys of pomegranate molasses (try the Roast Turkey with Pomegranate Glaze) and Dhukka (spice mix) that you can use to season hummus or dip flat bread in olive oil and dhukka. The home-made flat bread is also seasoned with za’atar and I can tell you – it is delicious!
Although these ingredients are a bit unusual for many North Americans they are very simple to use and are not overpowering in the least. So – it is worth the minute it takes to find a world grocer near you and search them out. I promise you won’t regret it! Actually Za’atar is such a popular staple it is sold in a really big bag the size of a bag of sugar!
You can scale this recipe to feed as many or as few as you like. Buy the size of bird you need. Use 1 Tbsp za’atar for each Tbsp of oil and brush on your bird. If you need more to cover the bird thoroughly just mix up another little batch. I think this would be awesome on turkey as well…. especially if you do a rice stuffing… hmmm….this has got me thinking!
This roast chicken is so easy to make the flavor return is amazing! Serve it with this perfect rice recipe!
My personal wine taste would make me serve this with a Pinot Gris. A Sauvignon Blanc would also go well with the herbal flavors of this chicken.