by Victoria Challancin
It is not so much that I have been remiss as it is that I have been insanely busy with food events and cooking classes. Finally, I can start to share some of what I have been storing up for you, my patient readers.
Note: To read more about Za'atar and see my recipe for making this perky spice blend, see my post on Za'atar: A Taste of the Middle East.
I wanted to offer a new flavor palate to my Mexican cooks in my class this week, so I chose what I hoped would be an interesting blend of fairly strong flavors, most new to the cooks. This easy recipe is so simple to make and the flavor yield is tremendous. Broccoli (or green beans), onion, green olives and orange slices are tossed with a bit of olive oil and white wine, spread on a cooking sheet and topped with za'atar-dusted chicken strips before roasting. It couldn't be easier, or more delicious. The orange theme continues by using zest and juice, coupled with chicken broth, to prepare whole wheat couscous on which to serve the dish. I love not only the ease of preparation, but the flavor punch as well.
The tray of vegetables before cooking and below with the raw chicken pieces
Cook's Notes: The original recipe called for green beans, which I change for broccoli. It also called for one orange and I used two, which gave the couscous a fantastic flavor. I was thrilled to find whole wheat couscous for the first time here in San Miguel as well. A treat. As for the chicken tenders, I simply cut two boneless breasts into strips and cooked the entire tray an extra few minutes.