This Za’atar Chicken is one of my most popular bowl licking family meals I have ever created!
Using one of my very special spice blends, al the way from the Middle East, this dish is not “spicy” in heat but has the most delicious flavours. It is rich and creamy more so from the use of the vegetables than the cream cheese and cream. The flavour combination seems to be a hit for the kids and husbands who are fussy. It has also proven to be a hit with all the Thermomix crowd, although the recipe does come with conventional methods as well. Please never look at my recipes and think they have an awful lot of steps. Usually it is just that I have included both cooking methods in the recipe to try and keep everyone happy.
I cannot even tell you where I came up with the idea for this recipe, if I had ever heard of it before or even if it is remotely similar to any other recipe on the internet or in a book. I am always looking at food marriages and ideas but cannot even recall having seen anything like this one beforehand. I did create the recipe for the very first book I published back in August 2017. Real Food Real Fast was an instant “over night” success! I still cannot believe how crazy that time was. After working so crazy since I started the whole keto lifestyle, losing weight and blogging about it, I was super stressed that no one would even want to buy it. Well even as I write that I know I am lying, but what I really mean is that I was doubtful I would sell very many.
I started testing all the recipes with a fabulous team of testers, who were fabulous in not only trialling the recipes but teasing what few members I had back in the day with some leading pictures and a little review. There honestly weren’t many recipes that didn’t pass the taste test but that was because the majority of recipes were recipes I had been eating for years, or slight variations on one of my recipes anyway. So basically they were tried and true already. Well after one disaster to another I finally launched the pre-sales, and in 1 night, it was crazy! My computer kept dinging all night with so many sales I was overwhelmed. Within a few days I knew I could do this full-time and quit my sales career, and started to build Mad Creations.
Now with 14 ebook/books the new 365 Club, Meal Plans and up-coming 13-Week Challenges, and a NEW book due for pre-sale very soon I am more than busy! But, I will say I am more than happy! After a varied career, of which all positions help with this one, I have found where I belong and love creating new content every day (and night). So I say thank you to the Za’atar Chicken and to all of you that have joined us at 365, or bought my books. It is your support that helps me make my little business grow, but makes me smile everyday which in many respects is far more important.
Without further ado here is the lovely Za’atar Chicken. I truly hope you totally dig this recipe and the whole family enjoys it.
One of the most popular recipes ever created by me. A family meal worthy of the weekly rotation!
- 50 g onion
- 2 cloves garlic
- 70 g bacon
- 25 g butter
- 1/2 small cauliflower
- 2 chicken breast skin on
- 25 g butter extra for chicken
- 1 tsp Za'atar Spice Blend
- 1/2 tsp smoked paprika
- 6 large mushrooms
- 1 tbsp Green Vegetable Stock Paste
- 100 g pumpkin diced and cooked
- ½ cup water
- 1 cup cream
- 2 tsp jalapeños optional
- 75 g cream cheese
- 100 g cheddar grated
Preheat oven to 200℃
Rice cauliflower 5 seconds/speed 5. Reserve.
Add bacon onion garlic and butter. Chop 5 seconds/speed 5
Cook 4 minutes / 98℃ / speed 1
- And pumpkin, jalapeños, stock paste, cream, cream cheese, and water
Cook 5 minutes / 95℃ / stir reverse
- Meanwhile season the chicken with the za'atar and paprika, and cook chicken in butter, in frypan, over medium heat. Cook skin side down, until skin is lovely and golden, turn once to cook other side
- Add diced mushroom and cook until golden and cooked through
- Add the sauce and chicken into a small deep baking pan (I used a a bakeware loaf pan) top with grated cheese, and cook in the oven for 10 minutes, until cheese is all nice and gooey and melted.
- The breast are best cut in half and a half serve for each person. It is very rich, and filling.
- Ladle sauce over chicken
- Serve with a green salad.
- There is extra sauce left over that can be served with steak, eggs, or even more baked veggies.
- I used a huge family sized chicken that I broke down into pieces, using the breasts, off the bone, in this recipe, and the thighs in another. I also used the frames and wings in a yummy chicken broth for Hot and Sour Chicken Soup. It only cost me $7 for the huge chicken, which makes this recipe very cost effective. Even the pumpkin was just some left over cooked pumpkin from the night before.
To rice cauliflower, cut cauliflower into florets and place in a blender or food processor. Blend on medium speed for 5 seconds until cauliflower resembles rice.
- Season the chicken with the za'atar and paprika, and cook chicken in butter over medium heat. Cook skin side down until skin is lovely and golden. Turn once to cook other side.
- Add sliced mushroom and sauté until lightly brown. Remove and reserve
- In the same pan add bacon, cauliflower, onion, garlic, and butter. Sauté until fragrant and onion is translucent
- And pumpkin, stock, cream, jalapeños, and cream cheese. Cook until mixture reduces by half and begins to thicken.
- Add the sauce into a small deep baking pan top with chicken and grated cheese. Cook 10 minutes, or until cheese is all nice and gooey and melted. The breast are best cut in half and a half serve for each person. It is very rich, and filling.
Ladle sauce over chicken
- Serve with a green salad.
This is a great family meal, don't tell the kids about those vegetables in it and they will never guess.
Photo by Christine Ladewig