Za'atar chicken with couscous and tzatziki
A bright and fresh meal that's great for this weird week between Christmas and New Year's Eve.
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ICYMI, I spoke with Edy Massih, about spreading the joy of Lebanese cooking, how he thinks about authenticity, and his ‘Keep it Zesty’ mantra. Today, I’ve got a recipe for his Za’atar Chicken from his forth-coming book, Keep It Zesty (you can pre-order it here!).
I don’t typically do a lot of Lebanese cooking, but I use some of the hallmarks of the cuisine: lemons, a lot of herbs, tahini, garlic, and olive oil. I do, however, often purchase pre-made mezzes and throw them together in a bowl with couscous, a salad with a lemon-y dressing, and a protein of sorts (merguez, gigante beans, etc) for a vaguely North Africa meets Lebanon meets Greece bowl situation.
Here, I take that approach and use Edy’s recipe for za’atar chicken as the protein. This is a meal that’s great for this weird week between Christmas and New Year’s Eve when you’re not sure what day it is and you want something other than holiday food. It’s bright and fresh, and feels healthy without being labeled a healthy meal.
