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horizontal one pan chicken zaatar with carrots and currants

Chicken Thighs with Za'atar, Carrots and Currants

Ana | Claudia's Table
The flavor profile of this dish has an earthy, finish with the Za'atar but complimenting this, tender carrots, red onions and currants offering a tinge of sweetness. 
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Braise 15 mins
Total Time 45 mins
Course Dinner
Cuisine American, Mediterranean, Moroccan, North African
Servings 4
Calories 454 kcal

Equipment

  • 1 12" skillet with lid or shallow dutch oven (4-6 qt)

Ingredients
  

  • 1 1/2 lbs chicken thighs skinless, boneless
  • 2 large carrots peeled and sliced thinly
  • 1 large onion red, thinly sliced
  • 4 cloves garlic peeled and sliced
  • 2 tbsp olive oil, divided extra virgin
  • 1/4 cup currants can substitute golden raisins
  • 1/2 cup chicken broth
  • 1 tbsp Za'atar spice blend
  • 2 cups couscous cooked
  • 1/2 cup plain yogurt Greek or Labneh
  • 1 lemon Cut into wedges for serving
  • 4 tbsp Parsley roughly chopped
  • 2 whole Lavash, flatbread or Pita optional

Instructions
 

  • Wash and dry carrots. Peel and slice into thin slices. Place in bowl and set aside.
  • Peel red onion and slice into thin slices. Add to carrot mixture.
  • Peel and slice garlic and add to carrot mixture.
  • Pat dry chicken thighs and sprinkle Kosher salt on both sides. Set aside.
  • Over medium heat, add 1 tbsp of extra virgin olive oil and heat until glistening.
  • Add sliced carrots, onions and garlic mixture and sauté until vegetables are somewhat tender, about 5-10 minutes. Remove mixture from skillet. 
  • Add another tablespoon of extra virgin olive oil and proceed to brown chicken thighs.
  • You may have to work in two batches as 1 1/2 lbs of chicken is approximately 6 thighs. Brown for about 5-8 minutes on each side. You only want to brown the chicken as it will finish cooking during the braise at the end. Remove from chicken from skillet.
  • NOTE: if you use skin on, bone in thighs, reduce oil to 1/2 tbsp and note that they will take a little longer to brown about 8-10 minutes on each side.
  • Return vegetables to the skillet, reduce heat to low. Sprinkle currants on top of vegetable mixture. Top with browned chicken pieces. Add 1/2 cup of chicken broth. Generously sprinkle the top of chicken pieces with Za'atar. Place lid on the pan and cook an additional 15 minutes. 
  • While the chicken is finishing up, cook couscous (total time about 10 minutes.) 
  • When the chicken is done braising and internal temperature of thighs is 165ºF, remove from heat.
  • Garnishes: add a good squeeze of lemon juice to the plain Greek yogurt and stir well. Set aside.
  • Chop some parsley and set aside.
  • How to serve: On a plate, add 1/2 cup of cooked couscous, 6oz of Chicken thighs with carrot mixture. Top with a dollop of lemony yogurt and top with chopped parsley. Squeeze fresh lemon juice over entire dish. Enjoy with your favorite flatbread.

Notes

Nutrition includes 6oz portion of chicken with a 1/4 of vegetables and 1/2 cup of cooked couscous. Topped with a 1 tbsp of Greek yogurt. 

Nutrition

Serving: 6ozCalories: 454kcal

Nutritional information is calculated online and should be used as a guide.

Keyword chicken, chicken dinner, Mediterranean Diet, weekend dinner, weeknight dinner

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