5 Ingredients or Fewer
Oven Braised Buttermilk Chicken with Za'atar
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19 Reviews
Neta S.
July 30, 2016
I skipped the "frenching" part and made ity with the store bough chicken parts. It came out wonderful.
Gotowanie G.
March 25, 2014
This turned out great for me. Quick and easy meal that my husband loved. Thanks for sharing!
Fran M.
November 14, 2013
There seems to be many recipes for Za'atar some with oregano some with out some with thyme. Do you have a recipe that you use or do you just buy pre-made?
EmilyC
June 24, 2013
This is such a fantastic, easy I made it tonight and we loved it. I only had time to marinate for about 3 hours but it was still great.
EmilyC
June 24, 2013
Sorry, I meant to say fantastic, easy recipe! LOVE the streamlined approach of marinating in the casserole dish. Thanks for a great dish.
Ceege
March 18, 2013
Oh boy. I saved this recipe, hoping to try it soon. However I have several questions. First of all, what exactly is za'atar. Now, could I possible just use chicken thighs and legs or perhaps even the boneless type as I do not understand the directions for cutting the chicken pieces. Thanks for any help.
Dima H.
July 2, 2013
Well Zaatar is a Middle Eastern Spice mix, Zaatar in Arabic means thyme, however when we say Zaatar in Arabic we mean the mix of (Thyme, Sumac, and Sesame seeds) it is found in all Arabic homes and we eat it with olive oil and bread as a breakfast item, if you have a middle eastern shop near you they probably will have Zaatar mix, or you can substitute it with just thyme. I recently wrote a post on my blog about Zaatar pizza http://procrastinatorcook.wordpress.com/2013/06/17/manaeish-middle-eastern-pizza/(should you have any leftover zaatar you can make this pizza, eaten typically for breakfast).
Kevin M.
November 23, 2016
You can get most spices and blends on line. Here is my favorite www.spicehorizon.com
Oui, C.
March 3, 2013
Oh my....how did I miss this one the first time around? Never mind, I am making it NOW!
MaryDD
March 1, 2013
In case anyone needs further instruction on the frenching(like me!) I found that this video illustrates pretty much word for word what the instructions outline above. http://www.youtube.com/watch?NR=1&v=PEJSHRSJCn8&feature=endscreen
EatsMeetsWest
March 3, 2013
Since you can't totally see the chicken in this video, this video gives a really great view and tips on how to debone and french a chicken thigh: http://www.youtube.com/watch?v=FDgIjAqeVYQ&list=PLmPX1JzE3e-4db5sSmbAbhH3OuthKHsL2&index=3
MoroccanHomeCook
September 16, 2012
it sounds like a great idea and a great dish. I've tried and lived baking chicken thighs in milk, lemon zest and rosemary, but I never used buttermilk that way. Thanks, I'll be trying your recipe this week and ca already sense that I'm gonna love it.
Ascender
September 13, 2012
Love the idea of marinating and cooking the chicken in well seasoned buttermilk.
I googled images for a french cut chicken drumstick. It appears that you remove all the cartilage from the end of the bone, then pull the meat and skin back to make the drumstick plump and round rather than long and slender. Going to try it next time I see whole chicken legs. Seems like a great trick to keep the drumstick from overcooking before the thigh cooks through.
I googled images for a french cut chicken drumstick. It appears that you remove all the cartilage from the end of the bone, then pull the meat and skin back to make the drumstick plump and round rather than long and slender. Going to try it next time I see whole chicken legs. Seems like a great trick to keep the drumstick from overcooking before the thigh cooks through.
Madame S.
July 25, 2012
I am having a hard time understanding how to French via words. Any chance we can get a video posted? I am much more a visual person. thanks!
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