Za'atar Chicken with Roasted Fennel & Pomegranate Dressing

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Gourmet (4 Nights For 4) on Sunday, March 31, 2024.

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Fragrant fennel, perfectly roasted potato wedges and a gently sweet and tangy pomegranate dressing meet succulent New Zealand chicken breast, breaded in a crispy, za’atar-flecked crumb. Savoury, sweet and lightly spiced, you will love this elevated chicken dish with Middle Eastern flair.{/font}

Ingredients

Vegetables

800g potatoes, cut into wedges
1 fennel bulb, cut into wedges
1 drizzle of oil
100g baby spinach
100g pomegranate dressing

Chicken

600g free range chicken breast, cut into steaks
4 Tbsp flour
1 egg
100g panko breadcrumbs
1 pack sesame za'atar
1 pack black sesame seeds
1 drizzle of oil

To Serve

100g yoghurt
1 bunch mint, leaves picked

Steps

Preheat oven to 220°C (or 200°C fan bake).
Cut potatoes and fennel into wedges (see tip). Set aside some fennel fronds to garnish. Toss with oil on a lined oven tray and spread in a single layer. Season with salt and pepper and roast on upper oven rack for 20-25 minutes, until tender and golden.
Pat chicken dry and cut into steaks by placing your hand flat on top of chicken and slicing through horizontally. Add chicken to a bowl, along with flour, and toss to coat. Crack egg into bowl with chicken, split the yolk and toss to coat chicken. Place breadcrumbs, za’atar and sesame seeds in another bowl. Place chicken into crumbs, turn to coat each piece well and place on a plate.
Heat oil in a frypan on medium-high heat. Cook chicken for about 5 minutes each side (depending on thickness) or until cooked through and golden brown. Set aside and keep warm, before slicing thickly.
Toss potatoes and fennel with spinach and pomegranate dressing.
Spread yoghurt onto plates and top with vegetables, chicken, reserved fennel fronds and mint leaves.

Nutritional Information

Energy	2238 kj 535 kcal
Protein	46.9g
Carbohydrate	55.5g
Fat	12.3g