Spice Road Spices
Artisan Spice Merchants
The Art of Flavour
Za'atar Chicken with Palestinian Musaka'a
2 x Medium Eggplants, cubed
1 x Medium Brown Onion
1 x Tin Chickpeas
1 x Tin Diced Tomatoes
3 x Table Spoons Tomato puree
2 x Medium Zucchini diced
Olive oil - best quality if possible
Spice Road Spices, Roast Vegetable Spice Blend
4 x Chicken "Maryland style or Chicken Thigh bone in
2 x Garlic Cloves - crushed
Spice Road Spices Za'atar Spice Blend
Important: Sea Salt and Black Pepper have already been added the the Za,atar Spice Blend
Comments: A salad of baby spinach and rocket with crumbed goats cheese and herb dressing is a nice touch.
I have served this dish many times for dinner parties and found it quite ok to prepare the Musaka'a in advance and reheat.
Toss the diced eggplant with Olive Oil and the Spice Road Spices Roast Vegetable Blend in a kitchen bag and shake vigorously (good fun this) so the oil and Spice Blend is evenly spread over the eggplant.
Note : Sea Salt and Vietnamese Black Pepper have been added to the Roast Vegetable Blend
Then spread the diced eggplant evenly over the base of a baking dish and roast for 45 minutes at 160 degrees until brown and softened.
In a separate pan brown the onions until soft, add the chickpeas, zucchini, tomatoes and tomato paste and bring to the boil for 5 minutes to reduce a little
Now place the spiced eggplant in a casserole dish and top with the chickpeas and tomatoes and bake for 45 minutes, depending on your oven.
Coat your selected chicken with a light coating of olive oil and generously rub in the Spice Roads Za'atar Spice Rub and crushed garlic over both sides of the chicken. Refrigerate for at least 1 hour. (overnight would be perfect)
Then brown each side for around 3 minutes and place in a preheated oven at 180 degrees for 45 minutes until the chicken rub marinade has a nice brown crust
Serve with the Musaka'a and as a suggestion, Greek Yoghurt.