Za'atar Chicken Under a BrickZa'atar Chicken Under a Brick
Za'atar Chicken Under a Brick
Za'atar Chicken Under a Brick
Perdue
Perdue
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Recipe - Bay Shore King Kullen
Zaatar Chicken
Za'atar Chicken Under a Brick
Prep Time5 Minutes
Servings4
Cook Time35 Minutes
Calories580
Ingredients
Perdue Chicken Leg Quarters
1/2 tsp salt
1 medium onion, sliced
1 lemon, juiced
2 Tbsp Za'atar seasoning
4 Tbsp olive oil
1/4 tsp black pepper
1/2 c dried apricots
1/2 chicken broth
2 c cooked couscous, for serving
1 brick wrapped in foil (or a second heavy skilled and several heavy cans)
Directions
  1. In a small bowl, combine the za’atar, 2 tablespoons olive oil, salt and pepper. Rub the chicken leg quarters with the spice paste. You can cook the chicken right away, but for a bolder taste, let the chicken marinate for 1 to 2 hours in the refrigerator.
  2. In a large cast iron skillet or heavy-duty pan, heat the remaining olive oil over medium high heat. Place the chicken leg quarters, skin side down, into the skillet. Arrange the foil-wrapped bricks on top of the chicken quarters so that the bricks are pressing down on all of the chicken. Cook, pressing down on the bricks occasionally, for 20 to 25 minutes, or until the skin is crispy. Remove the bricks, turn the chicken over, place the bricks back on the chicken and continue cooking for about 5 minutes more until chicken is cooked through. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 180°F. Remove the chicken from the skillet to rest.
  3. To the same skillet add the sliced onion. Sauté for 2 to 3 minutes until tender and lightly browned. Add the apricots, the olives, the chicken stock and the lemon juice. Simmer, scraping up all the brown bits from the pan, for 2 to 3 minutes until apricots have plumped and the sauce has reduced slightly.
  4. Transfer chicken to a serving platter. Spoon apricot and green olive pan sauce around the chicken. Serve with lemon wedges and couscous on the side.
Nutritional Information

Nutrition Per Serving

  • 580 calories
  • 24 g protein
  • 680 mg sodium
  • 8 g saturated fat
  • 14 g sugar
5 minutes
Prep Time
35 minutes
Cook Time
4
Servings
580
Calories

Shop Ingredients

Makes 4 servings
Perdue Chicken Leg Quarters
PERDUE Fresh no antibiotics ever chicken leg quarters (whole leg with back) packed 5-6 pieces per tray.
PERDUE Fresh no antibiotics ever chicken leg quarters (whole leg with back) packed 5-6 pieces per tray., 1 Pound
$2.19/lb$2.19/lb
1/2 tsp salt
Food Club Iodized Salt
Food Club Iodized Salt, 26 Ounce
$0.99$0.04/oz
1 medium onion, sliced
 Onions Spanish
Onions Spanish, 1.25 Pound
$1.24 avg/ea was $2.11 avg/ea$0.99/lb
1 lemon, juiced
 Lemon
Lemon, 1 Each
$0.83
2 Tbsp Za'atar seasoning
Full Circle Market Spice Blend, Za'atar
Full Circle Market Spice Blend, Za'atar, 1.8 Ounce
$2.99 was $3.49$1.66/oz
4 Tbsp olive oil
Filippo Berio Olive Oil
Filippo Berio Olive Oil, 8.4 Fluid ounce
$6.99$0.83/fl oz
1/4 tsp black pepper
Badia Black Pepper, Ground
Badia Black Pepper, Ground, 2 Ounce
$1.99 was $2.99$1.00/oz
1/2 c dried apricots
Marlow Dried Apricots
Marlow Dried Apricots, 8 Ounce
$4.59$0.57/oz
1/2 chicken broth
Not Available
2 c cooked couscous, for serving
RiceSelect Couscous
RiceSelect Couscous, 26.5 Ounce
$11.99$0.45/oz
1 brick wrapped in foil (or a second heavy skilled and several heavy cans)
Not Available

Nutritional Information

Nutrition Per Serving

  • 580 calories
  • 24 g protein
  • 680 mg sodium
  • 8 g saturated fat
  • 14 g sugar

Directions

  1. In a small bowl, combine the za’atar, 2 tablespoons olive oil, salt and pepper. Rub the chicken leg quarters with the spice paste. You can cook the chicken right away, but for a bolder taste, let the chicken marinate for 1 to 2 hours in the refrigerator.
  2. In a large cast iron skillet or heavy-duty pan, heat the remaining olive oil over medium high heat. Place the chicken leg quarters, skin side down, into the skillet. Arrange the foil-wrapped bricks on top of the chicken quarters so that the bricks are pressing down on all of the chicken. Cook, pressing down on the bricks occasionally, for 20 to 25 minutes, or until the skin is crispy. Remove the bricks, turn the chicken over, place the bricks back on the chicken and continue cooking for about 5 minutes more until chicken is cooked through. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 180°F. Remove the chicken from the skillet to rest.
  3. To the same skillet add the sliced onion. Sauté for 2 to 3 minutes until tender and lightly browned. Add the apricots, the olives, the chicken stock and the lemon juice. Simmer, scraping up all the brown bits from the pan, for 2 to 3 minutes until apricots have plumped and the sauce has reduced slightly.
  4. Transfer chicken to a serving platter. Spoon apricot and green olive pan sauce around the chicken. Serve with lemon wedges and couscous on the side.