Chicken Zahtar with Hearts of Romaine, Orange, Avocado and Pine Nut Dressing

Serves 4
Brian Streeter
Pairs well with:
Sauvignon Blanc, Napa Valley

Chef Brian Streeter gives us this delicious chicken recipe featuring a tantalizing array of Middle Eastern spices. It is a perfect pairing with Cakebread Cellars Napa Valley Sauvignon Blanc.


1 fryer chicken, cut into 8 pieces
¼ c. olive oil
2 cloves garlic, minced
1 tsp. salt
2 T. zahtar*
1 T. lemon juice

1 T. tahini
¼ c. pine nuts
1 clove garlic, minced
1 T. lemon juice
2 T. extra virgin olive oil
¼ 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.

*Zatar is a middle eastern spice blend of dried thyme, sumac and sesame seeds.

Dressing and Salad:

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:

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.

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