This is a deeply delicious marinade that’s a kind of riff on sweet and sour. The addition of fresh ginger and chilli adds a little mild heat. A dish that’s enjoyable both hot and cold.
Ingredients
(Serves 4)
1 tbsp za’atar (see notes below)
1 tsp ground cumin
1 tbsp fresh ginger, peeled & finely chopped
2 tbsp honey
2 tbsp lemon juice
1 fresh red chilli, seeds removed & finely chopped
Or 1 tsp dried red chilli flakes (optional)
sea salt & freshly cracked black pepper
4 x Chicken drumsticks (approx. 780 g)
30 g unsalted butter
1/3 cup white wine or verjuice or water
½ tsp sesame seeds, to garnish
1 tsp chives, finely chopped to garnish
Lime wedges, to serve
Method
- Preheat oven to 200˚c.
- In a large bowl, mix together the za’atar, cumin, ginger, honey and lemon juice with a little salt and pepper until a thick marinade.
- Place the chicken drumsticks into the bowl and toss to evenly coat.
- Heat a heavy-based roasting dish on top of the stove and melt the butter.
- Gently brown the chicken pieces in the butter before pouring in the wine.
- Transfer to the oven and bake for 20 minutes.
- Turn the chicken pieces over and bake another 20 minutes until the chicken is a deep caramelized colour and the cooking juices have reduced until syrupy.
- Serve garnished with sesame seeds, finely chopped chives and lime wedges.
Serving Notes
- Za’atar is both the name of a single herb and a Middle Eastern blend of dried herbs, sesame seeds, sumac (a spice made from a ground dried berry that has a lemony taste) and salt. It is available already mixed in well-stocked supermarkets or from gourmet grocers or you can make your own: 2 tbsp dried thyme, 1 tbsp dried marjoram or oregano, 2 tbsp sesame seeds, 1 tbsp sumac, ½ tsp salt.
- Za’atar can also be enjoyed as a dip with bread and extra virgin olive oil.
- Serve with French-style green lentils or rice and steamed greens.
