Everyone has their favourite comfort food, the type of dish that is a hug in a bowl or plate. Comfort food is often synonymous with warm, rich and hearty meals, but sometimes the comfort can also come from the memories that a dish stirs - one that’s rich and hearty in nostalgia rather than ingredients.
Personally, I believe that a dish's nostalgia extends far beyond its ingredients, and that it somehow always makes the dish taste better. Come to think of it, that special seasoning is most likely where the phrase "this dish is made with love" originated.
While there are many comfort dishes that myself, Zee or Karim can probably list off, one that always sticks to my mind is my Baba’s (Dad’s) Za’atar chicken. It was his go-to dish to have after returning from work travel as we got older, often to the (unfairly attributed) disdain of myself and Zee, who often replied with, “... again?”.
Over time, not only did I come to appreciate the dish, but it also became a reminder of home, and suddenly nostalgia appeared on the ingredient list, and za'atar chicken roosted/nested its way into the dinner rotation. Needless to say, it has also become one of my comfort dishes.
Za'atar chicken is simple to prepare and, if done correctly, can be a one-pan meal. It's simply served with rice or warm Arabic bread, with a dollop of labneh to balance the warmth from the baharat (Arabic 7-spice) and za'atar.
But of course, no plate of Za’atar chicken is complete without a spoonful (or three) of Shatta. That fresh, fiery kick ties everything together. It’s the cherry on top, the non-negotiable crown of this comfort classic.
So whether your comfort comes from flavour, memory, or both—here’s to the dishes that bring us home, one bite at a time.
Layth x
Serves: 2-4
Prep Time: 35 minutes
Cook Time: 40 minutes
Ingredients
For the Chicken
- 750g bone-in chicken thighs or drumsticks (about 3 pieces)
For the Za’atar Mix
- 3 tbsp za’atar
- 1 tsp Arabic 7-spice mix (Baharat)
- Juice of 1 lemon
- 3-4 garlic cloves, minced into a paste
- 2 tbsp olive oil
- 1 tsp Fil’s Bird’s Eye Shatta
To Serve (per serving, all depending on preference)
- 1-2 tsp Fil’s Bird’s Eye Shatta
- 1-2 tbsp Greek Yoghurt
- 150g rice or 1 piece of Arabic pita bread
- Finely chopped fresh parsley as garnish
Method
Prepare the Chicken
- Season chicken with salt and pepper.
- Combine za’atar, Baharat, lemon juice, garlic paste, and olive oil in a bowl. Mix into a smooth paste.
- Coat chicken thoroughly with the za’atar mix. Marinate for 30 minutes, overnight if possible.
- Preheat oven to 180°C.
Crisp the Skin
- Place chicken skin-side down in a cold pan. Heat to medium and cook for 15 minutes until skin crisps.
Roast the Chicken
- Transfer chicken to oven and roast for 25 minutes. Increase temperature to 200°C for the final 10 minutes.
Serve
- Rest chicken for 10 minutes before serving. Pair with bread or rice, greek yoghurt and Fil’s Bird’s Eye Shatta for spice. Garnish with freshly chopped parsley.
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