Have you ever used za’atar? Until last night,I had not! I purchased some at Neomonde, a mediterranean store in Raleigh, and made this delicious Greek chicken dish last night. It will not be the last time I use Za’atar! It was a hit!

Za’atar,the spice blend, is a mixture of dried herbs, sesame seeds, and sumac, and often salt, a centuries-old mixture dating back to the 13th century.

Za’atar is most frequently used as a table condiment, dusted on food on its own, or stirred into some olive oil as a dip for soft flatbreads. That spread is often applied to the bread before baking, which lends incredible depth of flavor to the herbs and sesame seeds. Za’atar also makes a superb dry rub for roast chicken or lamb, as well as on firm or starchy vegetables like cauliflower or potatoes.

Try it!
6 boneless, skinless chicken breasts
3 teaspoons salt
2 teaspoons ground black pepper
¾ cup za’atar
4 tablespoons plus 1 teaspoon olive oil
2 ears of corn, kernels cut from cob
2 cups canned fava beans, rinsed, drained and patted dry
2 tomatoes, seeded and cut into ½-inch pieces
1 each red and green bell pepper, seeded and cut into ½-inch pieces
2 tablespoons minced fresh shallots
3 tablespoons fresh lemon juice
6 cups mixed baby greens

Sprinkle the chicken with 1½ teaspoons of salt and 1 teaspoon of black pepper. Stir the za’atar and 3 tablespoons of oil in a small bowl to blend. Rub the herb mixture all over the chicken. Cover and refrigerate at least one hour or up to one day.

Prepare the barbecue for medium-high heat. Grill the chicken until just cooked through, about four minutes per side. Set the chicken aside and cool. Cut the chicken into ¼-inch-thick strips.

Toss the corn kernels, fava beans, tomatoes, red and green bell peppers and shallots in a large bowl. Whisk the lemon juice, 1 tablespoon of oil, 1½ teaspoons of salt and 1 teaspoon of black pepper in a small bowl to blend. Drizzle the dressing over the vegetable mixture and toss to coat. Toss the mixed greens with the remaining 1 teaspoon of oil in another large bowl. Place a bed of the mixed greens on each plate. Mound the vegetable mixture on top of the greens. Top with the sliced chicken pieces and serve.