Ok, I promised you panna cotta (and it will come), but my house move has seen my notebooks packed away for a couple of weeks, and so I'm resorting to quick and easy recipes for a couple of weeks! Apologies it's been a couple of weeks since the last post, I'll try to be better from now on.
Za'atar isn't the easiest spice to get - I know my local large supermarket doesn't stock it, although I'm sure some in bigger areas may well do. I find it in the local food market (The Grainger Market in Newcastle), and I am sure if you ask around, there may be some local Asian food stores that may also sell it.
However, don't be downheartened, as it is actually pretty easy to make your own. It's just toasted sesame seeds, dried thyme, dried oregano, sumac and salt. Sumac is another Middle-Eastern spice with a slight citrus note, and is much easier to get hold of, the two large supermarket chains I've been to both stocked it.
This is a fantastic midweek meal, super-easy and tasty, without too much effort!
Ingredients (Serves 2)
2 chicken breasts
80g couscous
Handful each of fresh mint, oregano, coriander and flat leaf parsley
3-4 tbsp za'atar
Zest of one lemon
One pomegranate
Olive oil
Salt and pepper
Method
With a sharp knife, make a series of shallow scores in the top of the chicken breast, to allow the marinade to penetrate, and also a more even distribution of heat when cooking.
In a bowl, mix two heaped tablespoons of za'atar with enough olive oil to make a loose paste, then place the chicken into the mix and rub in thoroughly. Leave to marinate for as long as you can. Ideally a minimum of 30 minutes, and it can comfortably be left overnight in the fridge. When you're ready to cook, bring the chicken out of the fridge for 10 minutes and allow to come up to room temperature.
Heat a small amount of oil in a large non-stick frying pan and place over a medium heat. Once up to temperature, place the chicken in, scored-side down. Leave to cook on one side for 4-5 minutes until a nice light golden brown colour, and then flip the chicken and cook on the other side. Keep turning the chicken every 2-3 minutes, until cooked through, which will take around 15 minutes for an average chicken breast, longer if you manage to get quick thick breasts. Turning regularly stops the chicken drying out, which can always be a problem with poultry.
A quick note about temperature. I've already mentioned previously, but I am a huge fan of a thermometer for cooking thick pieces of meat. It takes out the guesswork, and since getting mine around a year ago, I've never overcooked a piece of chicken. It's cooked when it reaches 72 degrees Celsius, which means it will be cooked through safely, but beautifully juicy inside. If you can afford one (around £10 online for a decent one), then get one, or maybe add it to the Christmas list.
Whilst the chicken is cooking, weigh the couscous, and add to a bowl with a large pinch of salt, and 1.5 times the volume of boiling water (or chicken stock if you prefer, but if you do, don't put the salt in). Practically speaking, this means if you make 80g of couscous, add 120mls of water. Place a plate or cling film over the top of the bowl and allow to soak. It will only take 3-4 minutes to cook.
When this is soaking, chop all of the herbs, zest the lemon and cut the pomegranate ready to be used. Remember to keep turning your chicken!
Once the couscous has absorbed all of the water, fluff it up using a fork, and then add the chopped herbs and lemon zest and mix. Add a little black pepper and check the seasoning. If needed, add more salt and/or pepper.
To get the little pearls out of the pomegranate, the best way is to give it a good smack with a wooden spoon! Cut the pomegranate across the middle (not through the spiked ends) and you'll see the little seeds inside, which is what you want. They are surrounded by a sour, white pith, which you definitely don't want. To get the seeds, rather than pick them out, which would take forever, hold the pomegranate in your hand, with your fingers splayed across the cut side. Turn it upside down over the bowl and hit the bottom with a wooden spoon (or anything you'd got to hand really!). You'll see the seeds start to pop out quite easily. You can put as many as you'd like in, but I find around half a pomegranate more than enough.
If you don't think you'll use the other half, then tap out the seeds and add them to a nice glass of champagne or sparkling wine to make it a special occasion! Once the seeds are out you can squeeze in a little juice to give the bubbly a nice lift.
To serve, nothing more difficult than spooning some of the couscous onto the plate and then placing the chicken on top. I like to carve the chicken into slices just to make it look a little neater. Serve as it is, or perhaps with a nice little flatbread.
Enjoy!
Next week - well, I'm visiting House of Tides on Saturday night so I think I'll write a review - can't wait!
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