-
1
Cook's Note: To roast garlic, cut off the top third of each garlic head, drizzle with EVOO and wrap in foil.
-
2
Roast in a 400 degree F oven until tender.
-
3
Squeeze the roasted garlic from the skins and combine with the softened butter, EVOO, rosemary, chile and lemon zest.
-
4
Loosen the skin all over the chicken, then rub the garlic mixture onto the meat under the skin.
-
5
Sprinkle the skin with salt and pepper.
-
6
Put the chicken in a baking dish, cover and let stand for 1 hour.
-
7
Preheat the oven to 325 degrees F. Sprinkle the chicken with two-thirds of the Za'atar Spice Blend and roast for 1 hour 15 minutes.
-
8
Raise the oven temperature to 500 degrees F and roast for 15 minutes more to crisp the skin.
-
9
Let the chicken rest until cooled, then cut it into quarters.
-
10
Meanwhile, heat a griddle or grill pan and grill the naan until warm.
-
11
Brush with melted butter and cut in half.
-
12
Divide the chicken quarters among plates and sprinkle with the remaining Za'atar Spice Blend and the lemon juice.
-
13
Serve with the naan and Green Harissa.
-
14
Combine the sesame seeds, sumac, thyme, cumin, oregano, salt and pepper.
-
15
Store in an airtight container until ready to use.
-
16
Cook's Note: The spice blend is great on chicken, beef, lamb, eggplant and anything grilled.
-
17
You can make extra and store it for weeks.
-
18
Sumac is available in larger markets and Middle Eastern markets.
-
19
Puree the cilantro, EVOO, cumin, chile peppers, garlic, spinach and lemon juice in a food processor until fairly smooth.
-
20
Season with salt and pepper.
-
21
Refrigerate or serve immediately.
