Za'atar Chicken With Chickpeas and Yogurt

2 boneless, skinless chicken breast halves

1 tablespoon za'atar (a Middle Eastern spice blend)

3 tablespoons extra-virgin olive oil

2 large cloves garlic

1½ cups canned, low-sodium or no-salt-added chickpeas

1 tablespoon roasted/toasted sesame seeds

5 ounces plain, full-fat, Greek-style yogurt

Leaves from 2 stems fresh thyme (may substitute fresh mint)

Preheat the oven to 425 degrees.

Use a rolling pin to pound/flatten the chicken-breast halves between sheets of plastic wrap. Whisk together the za'atar and oil in a small bowl, then use it to coat the chicken all over.

Meanwhile, heat a large, ovenproof skillet over medium heat. Add the chicken and cook for 2 minutes on each side, until lightly browned.

Smash, peel and mince the garlic. Drain and rinse the chickpeas. Add both ingredients to the skillet, around the chicken pieces. Sprinkle the sesame seeds over just the chicken.

Transfer the skillet to the oven; roast for about 5 minutes, then use tongs to transfer the chicken to a plate. Give the chickpeas and garlic a stir, then return to the oven and continue to roast for 10 to 12 minutes.

Place the yogurt in a medium bowl; stir in about one-third of the garlicky chickpeas and mash them a bit, then divide the rest among plates.

Arrange the chicken on top of each portion, then add dollops of the yogurt (or present them sliced, on a platter). Scatter the fresh thyme leaves over the top. Serve warm.

Based on a recipe.

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