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Week of 12/2/19

Za’atar Chicken Thighs over Garlicky Greens
with lemony carrot and cauliflower soup

Active: 45 min Total: 1 hr
Original GF Paleo Vegetarian
Za’atar Chicken Thighs over Garlicky Greens
Za'atar spice mix has slowly been gaining popularity within the Cook Smarts community, and we're always looking for new ways to feature this unique spice. In this two part meal, the spice mix flavors pan-seared chicken thighs and a thick, creamy vegetables soup (that is made without any dairy).
Tags
Low Calorie
Proteins
Chicken, non-ground
Cuisines
Middle Eastern / North African
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Ingredients

Metric
Servings:
4
Lemony Za’atar Carrot and Cauliflower Soup:
  • Onions, medium and red - 1/2 , chopped
  • Carrots - 1 1/2 lbs , chopped
  • Cauliflower - 1 1/2 lbs , florets
  • Oil, cooking - 1 Tbsp
  • Za'atar - 2 tsp
  • Chili powder - 1 tsp
  • Stock, any type - 4 cups
  • Lemon juice - 1 Tbsp
Za’atar Chicken Thighs over Garlicky Greens:
  • Garlic - 2 cloves , thinly sliced
  • Chard, any type - 1 bunch , leaves torn and stems chopped
  • Chicken thighs, boneless and skinless - 1 lb
  • Za'atar - 1 tsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp

Prep

  1. Onions / Carrots / Cauliflower / Garlic - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Combine onions, carrots, and cauliflower in one container. Store garlic separately. (Can be done up to 5 days ahead)
  2. Chard - Tear leaves and chop stems. (Can be done up to 3 days ahead)
  3. Chicken - Tenderize chicken with a fork. Season with za’atar (portion for chicken) and some salt and pepper. (Can be done 1 day ahead)

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Make

  1. Heat oven to 400F / 204C.
  2. Toss onions, carrots, and cauliflower with oil (portion for soup) and then za’atar (portion for soup), chili powder, and some salt and black pepper. Spread out on a sheet pan (use two sheet pans if needed to prevent crowding).
  3. Transfer vegetables to the oven.
  4. Once vegetables are in the oven, heat a skillet with oil (first portion for chicken) over medium heat. Add chicken thighs and sear on both sides until golden brown (chicken will finish cooking in the oven), ~3 minutes per side.
  5. Transfer chicken to the sheet pan of vegetables (leave the skillet on the stove) that have been roasting. Continue roasting chicken and vegetables until chicken reaches 165F / 74C degrees, 15 to 20 minutes more (they should finish at about the same time, but you can remove the chicken if it finishes before the vegetables are tender).
  6. Return to the skillet that is over medium heat and add oil (second portion for chicken). Add chard stems and leaves and saute until very tender, 6 to 7 minutes. Add garlic and some salt and saute until garlic is fragrant, ~2 minutes.
  7. Transfer greens to a serving plate and top with cooked chicken thighs. Cover to keep warm.
  8. Transfer vegetables to a blender with stock and lemon juice (do this in batches if needed). Blend until very smooth. Taste and season with some more salt and / or some more lemon juice if needed. (Note: The soup should be fairly thick, but add some more stock or water if it seems too thick.)
  9. Serve chicken over greens with soup on the side. Enjoy!

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