What a delightful and tasty salad and one I enjoyed a few times. When I am trying new ingredients I often will cut a recipe in half, or even thirds, just in case I don’t like it. No problem with this recipe – the chicken was so flavorful with a za’atar/Aleppo pepper/flour mixture rubbed on the thin breasts before frying. Then the salad was topped off with a light lemony and parsley dressing. A lovely pomegranate molasses was drizzled over each salad and garnished with toasted walnuts – delicious!
Za-atar is a new spice blend for me that I have seen in a number of Middle Eastern recipes. It can mean a couple of things; a dried herb as well as an herb blend that contains it. The blend can differ from area to area but most varieties contain the za’atar herb as well as spices such as sumac, which I happen to love.
The best source for me was to go online and see what’s available. This is where it gets confusing but I chose a product from Israel. You just have to do a little research as I am certainly not an expert on this. The ingredients: hyssop (Majorana Syiriacal), sesame, Elm-leaved sumac, lemon acid and salt.
I found another version and you can see the difference between the two when you first look at them. The one from Israel definitely has more sesame seeds and the blend gave a green tint to the chicken. The Spice Way blend contains: hyssop, sesame seeds, sumac, olive oil, lemon salt and canola oil.
I’ve heard that it is much easier and better to make your own blend – I’ve added two recipes for homemade za’atar even though I have not made it before.
Another ingredient that I just love is pomegranate molasses.
Narsh which is a product of Azerbaijan contains concentrated pomegranate, sugar and salt. It has a darker color, a red tint to it, thicker and is a tad sweeter. Since the molasses was drizzled over the salad I prefer this brand with the added sugar and salt. If the molasses was mixed together with other ingredients I might use the 100% pomegranate juice – kind of depends on the recipe.
Al Wadi Al Akhdar pomegranate molasses is a Lebanese product and is 100% all natural pomegranate juice without any additions. Obviously, this is the healthier product…
This recipe comes from Christopher Kimball’s (America’s Test Kitchen) new magazine “Milk Street”.
Za-atar Chicken Cutlets and Lemon-Parsley Salad, Adapted
- 1-1/2 lbs. boneless and skinless chicken breasts; 4 cutlets pounded to 1/4-inch thickness
- kosher salt (look at your za-atar ingredients as there might be plenty of salt and you can avoid adding more)
- 1/4 cup plus 1 tsp. za’atar, divided
- 3 tbsp. flour
- 3/4 tsp. Aleppo pepper – the heat can vary (you could substitute a few pinches of paprika and cayenne)
- 2 tbsp. plus 1 tsp. olive oil, divided
- 3/4 cup lightly packed fresh parsley leaves
- 2 scallions, thinly sliced on a bias
- 1/2 tsp. lemon zest, plus 1 tbsp. lemon juice
- 2 tbsp. pomegranate molasses, drizzled (more to taste – for this salad I preferred the Narsh brand which does have a little sugar added to it)
- 3 tbsp. walnuts, finely chopped – I toasted them; Candied Pecans or Walnuts would be delicious too!
Season the chicken liberally with kosher salt; place in a shallow baking dish. Combine 1/4 cup of za’atar, flour, and Aleppo pepper and rub into the chicken breasts.
Heat 2 tbsp. oil in a skillet (I used a cast iron but the author suggested using stainless steel) and add the cutlets; cook about 3 minutes per side depending on the thickness, turning once.
In a small bowl combine the parsley, scallions, lemon zest and juice, 1 tsp. olive oil and a pinch of salt; toss to coat. A really light, nice dressing…
Drizzle the molasses over the chicken, then mound the greens over the cutlets. Sprinkle with walnuts and 1 tsp. za-atar.
The Spruce Za’atar:
- 1/4 cup sumac
- 2 tbsp. thyme
- 1 tbsp. sesame seeds, roasted
- 2 tbsp. marjoram
- 2 tbsp. dried oregano
- 1 tsp. coarse salt
Combine the above ingredients in a spice blender.
Fine Cooking Za’atar:
- 3 tbsp. dried thyme
- 1 tbsp. toasted sesame seeds
- 1 tbsp. ground sumac
- 1/2 tsp. dried oregano or marjoram
- 1/4 tsp. kosher salt
Combine above ingredients in a spice blender.
http://cookingwithauntjuju.com/2018/03/01/za-atar-chicken-…on-parsley-salad/
Looks too good
Thanks – it’s an excellent salad with lots of great flavors!
This sounds lovely and light 🙂 I have not used the Za-atar spice before, so really keen to try.
Za’atar is such a fragrant spice – just take a look at what’s in it as versions can vary. It was fun to experiment and at least compare two different sources. They say it’s best to make your own Lynne 🙂
Isn’t it fun discovering all these gorgeous spices from around the world Judi? The cutlets look lovely, and I liked it that you just served it with a salad. Elaine always uses pomegranate molasses and I meant to buy a bottle when I was in England last summer visiting my family, but I forgot all about it. Where did you buy yours from? I’ve looked all around here and can’t seem to see any. It would make a great addition to any kitchen.
It sure is Loretta – I have purchased so many different spices/herbs since I have been blogging. I do go online for ingredients like Za’atar and the pomegranate molasses as you get a good description, origin, ingredients, etc. Amazon is my usual source unless by chance I can find some locally. The Narsh one is delicious over a salad – a little sweetness makes a difference with this salad.
I love cutlets and this sounds like a nice new variation to try.
There’s a lot of things you can do with chicken cutlets and this salad is definitely a keeper. The spices and the light parsley salad make a world of difference.
This is a must try! Thanks for those za’atar recipes. I’ve been thinking of making my own since I have sumac growing in the backyard.
You’re welcome – they do say it is best to make your own Za’atar blend which I certainly agree. Next time I will give it a go… Sumac has become a favorite in my kitchen and lucky you to have some growing in your garden 🙂
That makes me laugh 😂 Would you believe I was trying to kill the sumac? It’s kind of wild. Thanks to Hilda I decided to keep it, now I’m looking forward to drying the berries and making my own sumac spice, or is it herb? Who knows 😂
When we had 80 acres we had tons of sumac plants/trees. Now when I love the spice I don’t have any!
😄😄
An inspiring recipe. Will try it soon. I love Middle Eastern recipes. I am in Berlin the next few months and I am sure my Turkish shop around the corner has Za-atar.
Thanks so much – this recipe is full of great flavor. There are lots of versions of Za’atar and you just need to find one you like, or better yet, make your own 🙂
My kind of flavours!!
I totally agree Elaine – I need to pay more attention to your posts. Your rose harissa is still a pantry staple in my kitchen 🙂
That’s lovely to hear x
Such great info regarding Za’tar and pomegranate molasses – both favorite ingredients I use often. They are so tasty and fragrant and versatile.
I’m a big fan of parsley too (come to think of it, there aren’t that many ingredients I’m not a big fan of! :)) and the salad looks fabulous, so fresh and tasty. I’ll keep this in mind to try soon. 🙂
Thanks a lot Ronit – I was a little hesitant about this recipe but I’m so happy I gave it a try. You are so right as Za’atar and the molasses are just delicious. I’m glad I bought 2 varieties of each to compare – there are differences. The parsley salad was light, fresh and a little lemony – the whole recipe was perfect. I hope you can try it sometime – I would love to see your version 🙂 I need to remember the Makolet site you suggested…