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Haven't tried this version yet, but I shall. My version, given me by my daughter in the USA, uses a crock pot or slow cooker and is quite delicious and extremely easy -

1 cup dried pitted prunes

1 cup dried apricots

1 (2.5 ounce) jar green pitted Spanish olives, no pimento, drained

1 tablespoon Za%u2019atar spice

1 teaspoon tumeric

1 teaspoon ground cumin

1 teaspoon onion powder

1 teaspoon garlic powder

1 ½ tablespoons olive oil

2 teaspoons dried oregano leaves


1. You may remove the skin from the chicken if desired

2. Fill the bottom of your crock pot with a combination of the dried prunes and apricots in a single layer. Top with the olives.

3. In a small bowl, mix the Za%u2019atar spice, tumeric, cumin, onion powder, garlic powder, and olive oil. Stir to make a paste. Rub the paste all over each piece of chicken. Lay the chicken on the olives, the parts may overlap.

4. Sprinkle with the oregano leaves.

5. Cover, and cook on low for 6 hours; do not overcook or the white meat will be very dry.

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janlevin August 28, 2010

I'm so used to just use za'atar with bread or bread substitutes that it never occured to me to use it with meat or fish! When I browsed for za'atar recipes here on zaar to see if my own version is already posted I found a bunch of recipes using za'atar as a rub for fish or meat. So I decided to give this a try - and WOW! This is so simple, and yet so good! Made it with my za'atar mix which I just posted and enjoyed it very much! Thanks for this great idea!

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Mia in Germany July 13, 2009

I really liked this recipe. I did change the oil, reducing it to about 2 tablespoons, and cooked it for about 35 minutes only. (I used bone in skin on chicken breasts) I gave it 4 stars because I would never use that much oil, but it is a recipe that I will make again. Thanks for posting.

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limeleaf April 05, 2011

Made this for Thanksgiving since my family dislikes turkey. Marinated it overnight and it was very juicy. But 4 stars since I did not use salt. Thanks!!!

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Junk Food November 28, 2010

This was very good but I did things a little differently. I didnt marinate for 2 hrs/overnight. I sprinkled the chicken heavily with the za'atar after pouring olive oil over all the pieces. YUM! This was my 1st time using that spice but not my last. THanks!

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Ang11002 February 13, 2010

I made this for my Jordanian menu last night. I did change the recipe a bit as I live in an RV and space is at a premium, especially to marinate something in my fridge overnight. I read the reviews and saw that one person had drizzled olive oil over the chicken (I used a mixture of legs and thighs) and then sprinkled the spice over. I also baked at 350 for about 35 minutes because I'm using a tiny little propane oven and at the called for temperature, it would burn in no time flat. I think this is a great recipe and a wonderful spice mixture. I made extra za'atar so I can make this again. Thanks for submitting this...you can view the step by step photos on my blog http://lifeinanrv.blogspot.com

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Axles November 13, 2012
Nigella's Za'atar Chicken