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1
TO MAKE ZA'ATAR, combine the sumac, almond meal, dried mint and dried thyme in a spice grinder and blitz till finer. Store in an airtight jar or refrigerate.
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2
TO MAKE ZA'ATAR WINGS, combine the marinade ingredients in a large bowl- yogurt, za'atar, garlic and onion powders, cardamom, salt, olive oil and honey. Whisk and check for salt, adjusting as necessary
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3
Gently poke the wings with the tip of a sharp knife, making little slits so the marinade can find nooks to hide itself.
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4
Put the chicken pieces into the marinade and toss well so that all pieces are coated. I prefer to use a long, shallow container because I can distribute the marinade evenly and ensure each piece is coated.
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5
Leave to marinate in the refrigerator at least 4 hours, or overnight
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6
To cook, remove chicken from marinade and discard marinade. Place on a tray and roast/bake in the centre of a (pre-heated) oven at 250 degrees centigrade for 25 - 30 minutes until cooked. My pieces didn't darken considerably but I leave it up to you
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7
Sprinkle a touch of za' atar before serving, if you like. Enjoy regardless.
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8
In a mortar, combine all the ingredients except the yogurt. Pound till leaves darken and ingredients form a wet paste.
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9
Stir with a spoon/pound further to ensure no large lumps of chili remain. Then add the yogurt and combine well to your required thickness. Check for salt and sugar (yes, sugar) and adjust to your taste.
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10
Can be refrigerated for a couple of days
