Chicken Marinated in Za’atar

Buy or find

Chicken stir fry, 1kg
Garlic, 4 cloves, peeled and chopped in half
Salt, 1/2 tsp
Lemon juice, from 1/3-1/2 a lemon
Lemon, 1, thinly sliced
Brown onion, 1, cut into thin wedges
Cinnamon, 1/4 tsp
Paprika, 1/2 tsp
Honey 1 tbs
Sumac, 1/4 tsp
Za’atar mix, 2 tsp
Cumin, 2 tsp
Chicken stock powder, 1 /2 tsp
Allspice, 1/2 tsp
Olive oil, 1/3 cup
Oil for frying
Coriander leaves, 1 tbs, washed and finely chopped
Lime juice or wedges, from 1 lime

Do

Place the chicken and all other ingredients, except for the frying oil, coriander and lime wedges. Marinate in the fridge overnight or for at least 4 hours.

Heat a frying pan over high heat and once hot, add the chicken in batches and fry for 2-3 minutes per side. (Don’t overcrowd the frying pan.)

Once both sides have been cooked, add a drizzle of olive to the frying pan the mix, to combine and fry for 1 minute.

Remove the chicken from the frying pan and transfer to a plate and cover with foil.

Cover the plate with foil and continue cooking the chicken until all of it has been cooked. (Making sure that you place all of the cooked chicken on the plate covered with foil.)

Once all of the chicken has been cooked, transfer the chicken to a chopping board and roughly chop.

Transfer the chicken to a serving plate, sprinkle with coriander and drizzle lime juice.

Serve as part of the tornachos meal or simply on a tortilla with mayonnaise and lettuce.

If you are making macerated onions as part of tornados, use the macerating lime juice to drizzle over the chicken.
You can bake the chicken (as long as you haven’t flatted it with a mallet) at 220 degrees celsius for 14 minutes, cover, and char for a minute or 2 on high heat just before serving.