Za’atar Ras-el-hanout Chicken Spinach Dinner
Middle Eastern herb mix, Za’atar, mingles with Middle Eastern spice mix, Ras El Hanout, in this 7-ingredient, keto, taste-bud tantalizing, and, super easy Za’atar Ras El Hanout Chicken Spinach dinner.
My daughter says that she feels like she is on an episode of Guy’s Grocery Games, when she goes shopping with me. I usually have a list and race down only those aisles I need to, then it’s through self-checkout and I’m homeward bound!
However, the other day I had some time to kill, and, found myself wandering down the spice aisle at my local grocery store. While wandering that spice aisle, I came across bottles of Za’atar & Ras El Hanout.
Growing up in the middle east, I was fortunate to have tried a variety of dishes at restaurants flavored with Za’atar or Ras El Hanout.
Since attaining adulthood, I’ve always been curious about experimenting with Za’atar & Ras El Hanout, so, this was my chance!
What is Za’atar?
By the way, Za’atar is a highly aromatic spice mix, usually consisting of sumac, sesame seed and herbs. It is popular in Middle Eastern and Mediterranean cuisine. Za’atar spiked olive oil is delicious on bread as is za’atar spiked cream cheese.
What is Ras El Hanout?
Ras-el-hanout is also highly aromatic and is usually a blend of sweet and savory spices such as cardamom, coriander, fenugreek, cumin, cloves, turmeric and nutmeg, to name a few. Ras El Hanout is quite popular in North African cuisine and delicious as a rub or in stews and soups.
I brought home bottles of both and got to experimenting. One night, I baked up some chicken drumsticks – I rubbed a couple of them with Za’atar & another couple with Ras-el-hanout. My daughter ended up LOVING the drumsticks flavored with Za’atar & I loved those with Ras El Hanout.
Well, last night I figured I’d try combining aromatic and inviting Za’atar & Ras El Hanout together in a rub for some chicken things. Now, this isn’t a recipe that requires exact measurements. If you want to add less or more Za’atar or Ras El Hanout or chose to not use your teaspoon or tablespoon to measure these quantities out, go for it!
Getting back to this Za’atar Ras El Hanout Chicken Spinach dinner… Y’all! Those thighs! While they were sautéing, and the aroma filled our kitchen, my mouth began to water. When we took our first bite of this Za’atar Ras El Hanout Chicken Spinach dinner… aaaahhh…. this were so deliriously delicious!
We enjoyed this Za’atar Ras El Hanout Chicken Spinach with some roasted broccoli and some Sri Lankan thosai my mom sent home. But, this pairs well with rice or roti, even.
Have you tried Za’atar &/or Ras El Hanout?
If so, what is your favorite recipe with Za’atar &/or Ras El Hanout?
And, if you haven’t… please grab some bottles of Za’atar and Ras El Hanout and give this Za’atar Ras El Hanout Chicken Spinach dinner a try!
Ingredients
- 2 tbsp olive oil
- 1 red onion
- 2 tsp Za’atar
- 1 tsp Ras El Hanout
- 1/2 tsp smoked paprika
- 4 boneless chicken thighs
- juice of 1/2 lime
- 1 cup loosely packed spinach
- salt and pepper to taste
Instructions
- Mix together the Za’atar, Ras El Hanout, and smoked paprika.
- Wash and dry the chicken thighs. Trim any extra fat (if you choose to) and cut each thigh in half so it cooks thoroughly. Then, rub chicken thighs with Za’atar, Ras El Hanout, and smoked paprika mix. (*See Notes for an easy way to do this).
- Peel and chop onion.
- Add oil to a pan over medium heat and add chopped onion to it. Saute onion for about 10 minutes, stirring often, so it doesn’t burn.
- Then, add in the rubbed chicken thighs and saute 5-7 minutes on one side, until golden.
- Squeeze in the lime juice then flip the chicken and saute another 5-7 minutes.
- Add in the spinach and cook a couple more minutes or until spinach is wilted.
- Serve warm with rice, naan or roti.
Notes
Nutrition
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