Citrus & za'atar chicken from Sirocco: Fabulous Flavours from the East (page 177) by Sabrina Ghayour

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Notes about this recipe

  • Maefleur on December 29, 2023

    We enjoyed this flavorful chicken. I tucked a portion of the citrus/herb paste under the skin and rubbed the rest on top. Then butterflied and grilled the chicken instead of roasting whole, and it cooked up juicy with golden crispy skin. So easy and delicious! I also appreciated her suggestion to juice the zested citrus for a refreshing drink. I decided instead to use them for a citrus salad I served along side. Terrific accompaniment to this tasty chicken.

  • TrishaCP on December 10, 2022

    I also marinated about 24 hours and it really made the seasoning permeate nicely. I agree that the citrus was a secondary note behind the za’atar.

  • timhuddart on June 01, 2020

    Add the juice from the fruit to the spices and marinate for 24 hrs. I used chicken breast.

  • greedyrosie on May 12, 2020

    It was alright. Not one member of the family could detect ‘citrus’ though. I used chicken legs rather than a whole chicken and served with salad and flatbread.

  • Frogcake on November 10, 2016

    Delicious and so easy. This has just the right combination of spices and herbs, made into a paste and then put onto chicken. A quick, yummy supper in no time. Will make this again.

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