Zatar Crusted Chicken

ZATAR CRUSTED CHICKEN

1 ½ pounds chicken, butterflied (in other words: cut halfway through the thickness of the breast)

2 ½ Tbsp tahini (found in most supermarkets)

1 large clove of garlic, minced

Juice of 1 lemon

salt

Crust

3 Tbsp zatar

3 Tbsp sesame seeds

1 Tbsp flour

2 tsp sumac

1 tsp garlic powder

generous pinch of salt

2-3 Tbsp olive oil, for the pan

Salad

1 bunch arugula, roughly torn up

2 Persian cucumbers, chopped

½ small red onion, chopped

Vinaigrette

1/3 cup olive oil

2 Tbsp lemon juice

½ tsp cumin

salt and pepper to taste

Combine the zatar and other dry ingredients on a plate.  Combine the tahini, garlic and the juice of the lemon in a bowl.  If it seems too pasty, add a splash of warm water.

Dunk each chicken breast into the tahini mixture until it is coated.  Scrape off any extra with the back of a knife.  Then coat with the zatar/sesame seed mixture, and gently shake off any excess.

When a large pan is hot, add the olive oil, and sauté the chicken breasts until they are browned on both sides.  Turn them over carefully, so the crust doesn’t get disturbed.  

Meanwhile, combine the arugula, cucumbers and onions in a bowl.  Whisk together the olive oil, salt, pepper, lemon juice and cumin, and dress the salad.

Serve the hot chicken with the arugula salad on top. 

Serves two with leftovers.