Za’atar Chicken with Orange Israeli Couscous

I still remember the day I spotted a worn flier tucked amongst the weekly specials at my local supermarket. It featured this very recipe, a vibrant splash of color and promise of exotic flavors amidst the usual grocery announcements. The inclusion of za’atar, a spice blend I’d recently fallen in love with, and the intriguing Israeli couscous immediately captured my attention. It was a dish that felt both familiar and adventurous, a perfect representation of the way simple ingredients, thoughtfully combined, can transport you to another place.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 37 minutes
• Total Time: 52 minutes
• Servings: 4
• Yield: 4 chicken breasts and couscous
• Dietary Type: Adaptable (Non-alcoholic option)

Ingredients

Here’s what you’ll need to bring this delightful dish to life:

For the Chicken:

• 4 boneless, skinless chicken breasts, flattened to 1/2-inch thick
• 1/4 cup za’atar spice mix
• Salt, to taste
• Black pepper, to taste
• 4 tablespoons olive oil or 4 tablespoons grapeseed oil, divided

For the Orange Israeli Couscous:

• 1/2 cup dry white wine (omit for non-alcoholic version)
• 1 cup chicken stock
• 1 1/2 cups Israeli couscous
• 1/3 cup toasted pine nuts
• 1 orange, peeled and segmented
• 1 orange, juice and zest of
• 1 teaspoon cumin seed, toasted and ground
• 1/2 cup fresh cilantro, chopped (NOT dried)

For Serving (Optional):

• Whole wheat pita bread
• Tzatziki
• Imported olives

Equipment Needed

• Large sauté pan with a lid
• Oven-proof pan (if your sauté pan is oven-proof, this can be the same pan)
• Small bowl
• Fork

Instructions

Let’s get cooking! Follow these steps for a flavorful and satisfying meal:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures the chicken will cook through evenly after searing.
2. Season the Chicken: Take your boneless, skinless chicken breasts and season them generously on both sides with salt and black pepper. Then, thoroughly rub the za’atar spice mix all over both sides of each chicken breast. Don’t be shy with the za’atar; it’s the star flavor here!
3. Sear the Chicken: Heat half of the oil (which will be 2 tablespoons) in a large sauté pan over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken breasts. Sear them for approximately 4-5 minutes per side, until they are beautifully browned on each side. This searing step is crucial for developing deep flavor and a lovely crust.
4. Transfer to Oven: Transfer the seared chicken breasts to an oven-proof pan. If your sauté pan is oven-proof, you can leave them right in there. The goal is to keep the chicken warm and continue cooking it gently in the oven. Crucially, do not allow the meat to dry out; the oven will finish the cooking process.
5. Deglaze the Pan: Return the skillet to the stove top over medium heat. Add the dry white wine to the pan. As it heats up, use a wooden spoon to scrape up any browned bits (fond) stuck to the bottom of the pan – this is where a lot of flavor is hiding! Boil for 1 minute to allow the alcohol to evaporate and concentrate the wine’s flavor.
6. Add Stock and Boil: Pour in the chicken stock and bring the liquid back to a boil. This forms the base of your couscous cooking liquid.
7. Cook the Couscous: Immediately add the Israeli couscous to the boiling liquid. Give it a quick stir to ensure it’s submerged.
8. Cover and Rest: Cover the skillet tightly with a lid and remove it from the heat entirely. This allows the couscous to steam and absorb the liquid gently.
9. Absorption Time: Keep the skillet covered for 5 minutes, or until the liquid has been completely absorbed by the couscous. Resist the urge to peek too early!
10. Prepare the Dressing: While the couscous is steaming, in a separate bowl, combine the reserved 2 tablespoons of olive oil, the orange juice, the zest of one orange, the toasted and ground cumin seed, and the chopped fresh cilantro. Whisk these ingredients together to create a bright, fragrant dressing.
11. Incorporate Flavors into Couscous: Once the couscous has absorbed the liquid, uncover the skillet. Add the prepared dressing to the couscous. Gently toss in the toasted pine nuts and the orange segments. Using a fork, fluff the couscous to distribute all the delicious ingredients evenly.
12. Season Couscous: Taste the couscous and season with salt and pepper to taste, if necessary. The za’atar on the chicken might provide enough saltiness, so taste before adding more.
13. Assemble and Serve: Transfer the fluffy, vibrant orange Israeli couscous to a serving platter. Arrange the perfectly cooked chicken breasts on top of the couscous. For a complete meal, serve with warm whole wheat pita bread, a dollop of tzatziki, and a side of imported olives.

Expert Tips & Tricks

• Za’atar Quality: The quality of your za’atar can significantly impact the final dish. If you can, make your own! A good homemade za’atar will have a more vibrant flavor profile than many store-bought versions. It typically includes toasted sesame seeds, sumac, and dried thyme, marjoram, or oregano.
• Even Chicken Thickness: Flattening the chicken breasts to an even 1/2-inch thickness ensures they cook through at the same rate, preventing some pieces from being overcooked while others are undercooked. You can achieve this by placing the chicken between two pieces of plastic wrap or in a resealable bag and gently pounding it with a meat mallet or the bottom of a heavy pan.
• Don’t Crowd the Pan: When searing the chicken, ensure you don’t overcrowd the sauté pan. If necessary, sear the chicken in batches. Overcrowding will steam the chicken instead of searing it, resulting in less browning and a less developed flavor.
• Toasting Cumin: Toasting cumin seeds before grinding them dramatically enhances their flavor and aroma. You can do this in a dry skillet over medium heat for a few minutes until fragrant, then grind them using a spice grinder or mortar and pestle.

Serving & Storage Suggestions

This dish is best served immediately while the chicken is warm and the couscous is fragrant. The vibrant colors and aromas make for a beautiful presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen overnight, making it still quite delicious. To reheat, gently warm the chicken and couscous in a covered pan over low heat, or microwave them until heated through. Be careful not to overcook the chicken, as it can become dry.

Nutritional Information

This information is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	662 kcal
Calories from Fat		35%
Total Fat	25.7 g	39%
Saturated Fat	3.4 g	16%
Cholesterol	77.3 mg	25%
Sodium	233.7 mg	9%
Total Carbohydrate	64.9 g	21%
Dietary Fiber	6.3 g	25%
Sugars	4.7 g	18%
Protein	37.4 g	74%

Variations & Substitutions

• For a Non-Alcoholic Version: Simply omit the dry white wine in step 5. You can increase the chicken stock by 1/4 cup to compensate for the lost liquid if desired.
• Regular Couscous: If you can’t find Israeli couscous, regular couscous can be substituted. Be sure to follow the package directions for cooking as the liquid ratios and cooking times may differ.
• Herbs: If fresh cilantro isn’t your favorite, fresh parsley or mint can be used as a substitute, or a combination of herbs.
• Nuts: If pine nuts are unavailable or too expensive, toasted slivered almonds or chopped pistachios would be a delicious alternative.
• Spice Level: For a touch of heat, add a pinch of red pepper flakes to the couscous dressing.

FAQs

Q: What is za’atar?
A: Za’atar is a Middle Eastern spice blend traditionally made with dried thyme, marjoram, oregano, toasted sesame seeds, and sumac. It has a savory, earthy, and slightly tangy flavor profile.

Q: Can I use chicken thighs instead of breasts?
A: Yes, you can use boneless, skinless chicken thighs. They may take a little longer to cook through, so adjust the searing and oven time accordingly, ensuring they reach an internal temperature of 165°F (74°C).

Q: What if I don’t have an oven-proof pan?
A: If your sauté pan isn’t oven-proof, after searing the chicken, transfer it to a baking dish before placing it in the preheated oven.

Q: How can I make the couscous spicier?
A: For a bit of heat, you can add a pinch of red pepper flakes to the dressing mixture or a dash of your favorite hot sauce to the couscous after it’s fluffed.

Q: Can I make this dish ahead of time?
A: While it’s best enjoyed fresh, you can prepare the components ahead. Cook the couscous and store it separately. Sear the chicken and store it, then finish cooking it in the oven just before serving. Reheat gently to maintain quality.

Final Thoughts

This Za’atar Chicken with Orange Israeli Couscous is a testament to the power of simple, vibrant ingredients. It’s a dish that speaks of sunshine, spice, and delightful aromas, perfect for a weeknight meal that feels special or for entertaining guests with a taste of the Mediterranean. I encourage you to gather your ingredients, embrace the process, and savor every bite. Let me know how it turns out for you, and perhaps what your favorite accompaniments might be!