a zesty, herbaceous, perfectly roasted chicken drumstick with a hint of delightful sweetness
Za’taar is a tangy earthy blend of spices. It consists of sumac, thyme, sesame seeds and each blend you try tastes a bit different. Za’taar is traditionally eaten with bread dipped in olive oil. I wanted to incorporate the bold flavor of za’taar in other dishes and came up with what I think is a successful cuisine that stayed true to za’taars’ Middle Eastern roots. The drumstick was skinless, omitting more calories, total fat, and saturated fat content, thus increasing its nutritional profile. Chicken is a great source of protein, essential amino acids, vitamins and minerals. Chicken can easily be prepared in ways that increase its caloric and fat content so it is up to us to prep our food using healthy eating habits that don’t compromise taste and flavor.
Za'taar & Pistachio Crusted Drumsticks
3 lbs chicken drumsticks, skinless
1/4 cup olive oil
4 tbs zaatar
3 tbs sumac
2 tbs vinegar
2 tbs pomegranate molasses
5 garlic cloves, crushed
1 tsp sweet paprika
salt and pepper to taste
1 lemon, cut into wedges
1/4 cup toasted pistachios, blended until fine
3 tbs lemon thyme, finely chopped (or parsley, cilantro etc)
- Make the marinade by mixing together olive oil, zaatar, sumac, vinegar, pomegranate molasses, garlic, paprika, salt and pepper. Rub the chicken with this marinade, leave in fridge overnight or for 4 hours.
- Preheat the oven to 400 degrees Fahrenheit. On an oiled rack fitted into a baking sheet place the chicken in the middle rack of the oven and roast for about 45 minutes until the chicken has turned golden brown and cooked through. Make sure not to overcook!
- When done remove from oven and garnish with toasted pistachios, lemon juice, lemon thyme, and pomegranate seeds.
- Serve and enjoy!
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