Chicken Zatar with Hearts of Romaine, Orange,
Avocado and Pine Nut Dressing
Serves 4
1
|
fryer chicken, cut into 8 pieces |
1/4 c. |
olive oil |
2 cloves |
garlic, minced |
1 tsp. |
salt |
2 T. |
zatar* |
1 T. |
lemon juice |
1 T. |
tahini |
1/4 c. |
pine nuts |
1 clove |
garlic minced |
1 T. |
lemon juice |
2 T. |
extra virgin olive oil |
1/4 c. |
water |
| 2 heads | romaine hearts, washed |
2 |
avocados, diced |
2 |
Navel oranges, trimmed of rind and cut into 1" pieces |
2 |
radishes, sliced thin |
Mix together the olive oil, garlic, salt, zatar and lemon juice. Rub over the cut-up chicken and marinate overnight in the refrigerator. The next day, remove from the refrigerator to bring chicken to room temperature. Preheat the oven to 400°F. Arrange the chicken, skin side up, on a resting rack set over a sheet pan. Place in the middle of the oven and bake for approximately 20 minutes for the breast pieces and another 10 minutes for the legs and thighs. Place under the broiler for a minute or two to crispen the skin
While the chicken is baking, prepare the dressing. Combine the tahini, pine nuts, garlic, lemon juice, olive oil and water in a blender jar. Blend until smooth. Taste and adjust the seasoning.
To serve, arrange romaine leaves on individual plates, top with avocado, orange and sliced radish. Set two pieces of chicken next to the salad and drizzle with the tahini dressing.
Enjoy with a glass of Cakebread Cellars Sauvignon Blanc
**Zatar is a middle eastern spice blend of dried thyme, sumac and sesame seeds.