This little bottle of seasoning will prove to be a flavor wonder, I promise. There's so much in this one spice that just combining the dried spice blend with some good olive oil will be great to dip some pita bread into.
Serves: 1 Time: 35 minutes Difficulty: So easy
- 1 chicken leg quarter
- 1 jalapeno, sliced
- 1/2 c. white wine vinegar
- 1 T. peppercorns
- 2 T. sugar
- 1 T. coriander seeds (optional)
- 1 small baby eggplant
- 1 garlic clove, minced
- 1 T. Sambal or other hot sauce
- 2 T. Z'atar seasoning
- 1/4 c. stock
- blended oil
Preheat the oven to 350 degrees.
Split the eggplant in half, drizzle it with oil, season with salt and pepper, and place the halves on a baking sheet. Bake until soft; approximately 35 minutes.
As soon as you put the eggplant in the oven, heat 1 T. of oil in an oven-safe pan. Liberally season the chicken with the Z'atar seasoning. Lay the chicken in the skillet and sear on each side for about two minutes.
Add the stock to the pan and transfer to the oven. Let it cook for 30 minutes.
While the chicken and eggplant cook, heat the vinegar in a small pot. Add the sugar and stir until dissolved. Put the jalapeno slices in a small container with the peppercorns and coriander seeds. Pour the vinegar-sugar mixture over the jalapenos and set aside.
Remove the chicken from the oven and let it rest.
Transfer the flesh of the eggplant to a blender or food processor with the garlic and Sambal. Puree until smooth.
Spoon the puree onto a plate.
Top with the chicken and garnish with half of the pickled jalapenos. (We'll use the other half tomorrow.)