My immediate response was to smell it and take in the aromatics of thyme, sumac and sesame seeds. Everyone here already knows I think thyme is the universal perfect herb and I grow it year round. It can jump into almost any dish and into some desserts.

My appetite for good food is only surpassed by my appetite for food knowledge.

What is Za’atar?

Za’atar is a spice blend made from dried thyme, sumac, marjoram and toasted sesame seeds. It’s the sesame seeds that give that extra something something, and it’s a spice you can make at home. I now order it from Amazon as this brand was recommended to me. Za’atar means thyme in arabic. Thyme is also frequently used in Italian and French dishes.

Sumac is a small shrub with grown with red clusters that has a tangy lemony flavor. You can use lemon zest in its place if you’re going to use it as its made.

Some commercial brands may include roasted flour, so be sure to read the ingredient list when ordering. This is a gluten free and keto friendly brand.

Can I Make Za’atar at home?

Yes, you can. Here is a recipe.

• 3 tablespoons dried thyme
• 1 tablespoon toasted sesame seeds
• 1 tablespoon ground sumac
• 1 tablespoon marjoram and a little sea salt.

 How can I use Za’atar?

I love it sprinkled on meat, such as lamb and  chicken. However, you can add a little to your vinaigrette, a dip, roasted potatoes, roasted vegetables, flat breads and soups. Try it with olive oil and bread or with cheese. Za’atar loves lamb! I like to add in lemon slices like I did with this za’atar chicken.

I recently did my DNA test and it seems that somewhere in our ancestry, aside from Italian, we have some middle eastern and North African roots. So, it’s no wonder I love this food and also tend to cook a lot with fruit and nuts in my savory dishes.  You could easily throw some pomegranate seeds on this dish as often seen in many middle eastern dishes as it adds a little sweetness, texture and good health.

Where does Za’atar come from?

This is a spice blend from the middle east and Mediterranean.

Does Za’atar Have Health Benefits?

Absolutely, as za’atar has been used for medicinal purposes, is packed with anti-oxidants and anti-inflammatory benefits.

Why is this Za’atar Chicken so Delicious?

The flavors work together well, but I also started with air-chilled chicken, which is by far the tastiest. Thyme is nearly a universally loved herb that wakes food up aromatically, yet gently. When I do baked chicken pieces, I find a green bell pepper adds a little something to chicken as does an onion. The lemon slices top it off with that extra zest.

Is Za’atar Chicken an Easy Dinner?

Yes, here’s is the dish everyone will love. It tastes like a lot more effort went into it, but it it’s about a five minute prep job, and is done in about 45 minutes in the oven. This is big fat healthy food at its easiest and tastiest. Make a huge pan of this as this is a very good dish left over.

Is Za’atar Chicken Keto Friendly, Paleo Friendly?

Za’atar chicken is a naturally keto and paleo friendly dish. I chose to add in turnips instead of potatoes to keep the carbs down. You can switch that up if you like.

Process for Za’atar Chicken

Za’atar chicken can be made with a mix of chicken pieces or all thighs or all breasts. I always cut the breasts in half. I like to place my chicken on top of my onion and green pepper and spread the za’atar all over the chicken which has been rubbed with olive oil. I added in turnips to keep the carbs low.

Za’atar chicken would also be amazing over orzo, couscous or any ancient grain. Crusty bread could sop up the za’atar flavored lemony olive oil.

I love baking this in my Le Creuset, but you can use any baking dish.

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I recently got THIS QUESTION regarding za’atar chicken. 

What if I don’t want to use za’atar but want to make this chicken. What other spices can I use?

I would recommend a smaller amount of oregano, rosemary or an Italian seasoning.

This is a dish you will make many times. Please let me know when you do and if you share on instagram use the hashtag #spinachtiger.

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Za’atar Chicken with Charred Lemon, Roasted Turnips (Keto)

Za’atar Chicken with peppers, onions, lemon and olive oil. Keto Friendly, Paleo, Whole 30 friendly.

Course Entree

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 2 pounds of chicken pieces
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 large green bell pepper
• 1 large onion
• 2 turnips or potatoes cut into wedges
• 1/2 cup za'atar
• 1 lemon sliced thinly

Instructions

• Salt chicken pieces one day in advance if you have the time.
• Take chicken out one to two hours in advance of baking.
• I tend to leave the salt on the chicken. If you didn’t do this step, salt chicken.
• Trim bell pepper and seed. Cut bell pepper and onion into strips and slices.
• Place on bottom of pan. Drizzle olive oil over the pieces.
• Place the chicken on top of the vegetables, skin side up.
• Drizzle olive oil over the chicken pieces.
• Sprinkle za’atar over chicken generously.
• Place lemon slices on top.
• Add in turnips or potatoes in between chicken pieces, making sure they also are covered with olive oil, salt and pepper.
• Bake at 400 degrees for 45 minutes or until chicken has internal temperature of 165 degrees F.

The post Za’atar Chicken with Charred Lemon, Roasted Turnips (Keto) appeared first on Spinach Tiger.

I’ve been saving this hearty, easy, 30-minute meal for cold weather. It’s finally here, and my body wants to warm up.

You might be thinking what is black-eyed pea chili, but trust me, it’s so good.

I’m really the biggest fan of beans, but I couldn’t stop eating this. Maybe it’s the country sausage that added very fast flavor in less than 30 minutes.

Sausage is a great addition to black-eyed pea chili.

You can do your own substituting with another sausage, but country sausage and black eyed peas just makes good culinary sense.

My favorite kitchen pots are my dutch ovens. I have several. The nice thing about them is that you can put the lid on and put them in the oven. You can turn your oven very low and cook like a slow cooker or keep warm without worrying about the burning the bottom. This 6-quart Emerald Green Dutch Oven from Lodge is very affordable.

I received the white soup crock as a gift and I found a set with lids here.  These are the cutest and the kiddos love individual soup crocks too. By the way kids, love sausage black-eyed pea chili too.

If you love traditional chili, my husband’s recipe for five bean chili can be found here. I also have a paleo chili recipe here that is made with beef and sausage.

Black-Eyed Pea Chili with Country Sausage is a perfect winter’s meal that you can make after work easily. You can prep the onions and veggies in advance and have a satisfying, yet fast easy real food meal.

More Soups and Stews from Spinach Tiger

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Country Sausage Black Eyed Peas Chili

Black Eyed Peas Chili, south of somewhere pairs with country sausage for a unique flavor, done in under 30 minutes.

Course Entree

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 tablespoon olive oil or canola oil
• 8 spicy sausage patties
• 2 cans black eyed peas rinsed and drained
• 1 16- ounce can diced tomatoes
• 1 can water
• 3-4 tablespoons chili spice from your favorite mix
• 1 teaspoon salt
• 1 teaspoon black pepper or to taste
• 1/2 red bell pepper diced 1/2 cup
• 1/2 green bell pepper diced 1/2 cup
• I medium onion diced, approximately 1 cup
• cilantro chopped
• shredded cheese optional garnish
• sour cream optional garnish

Instructions

• Break sausage up and heat in a cold heavy bottomed pan. Stir frequently until cooked through.
• Add oil to pan.
• Add in onions, and bell pepper until softened, cooking for 3-5 minutes on low heat.
• Rinse black eyed peas in cold water and drain.
• Add in can of tomatoes with all its juices, black eyed peas, and one can water.
• Add 1/2 package of chili seasoning, either half of the package or 3-4 tablespoons.
• Season with salt, black pepper.
• Cook on very low heat for 30-60 minutes.
• Stir every ten minutes or so. If the chili is still too dry, add a little more water to the pan.
• Serve with shredded cheese, sour cream, and chopped cilantro.
• Cooking Notes: You can substitute canned beans with another kind of bean. This is for four dinner servings, so you may want to double the ingredients for a larger batch. As far as bell peppers, you can use a red bell pepper or a green bell pepper instead of both.

Notes

If you decide to cook this longer, you may need to add in more liquid.

The post Country Sausage Black-Eyed Pea Chili appeared first on Spinach Tiger.