March 27, 2014

Za'atar Chicken and Avocado Salad


 Za'tar Chicken and Avocado Salad


I love simplicity. Blue oxford shirts, straw brooms, cotton aprons, hardcover books, kindness (much simpler than clever). And sometimes, it's how I like my food. This week I've eaten a lot of POW! foods—spicy rice bowls and falafel burgers, so I was in the mood for something quieter tonight. I adore the flavor of white onion and avocado together–such a nice contrast of sharp and crunchy and creamy and rich. The chicken adds heft and the herbacious flavor of Za'atar (see note) is so good but doesn't overpower. Plus it's a fun word to say, "Za'atar, you rotten scoundrel!"

Note: Za'atar is a middle eastern spice blend traditionally made up of equal amounts of sesame seeds, thyme and sumac. You can make your own or find it at a middle eastern market or speciality spice store.



 Za'tar Chicken and Avocado Salad

Serves 2

2 chicken breasts, pounded to a 1/2" thickness
4 tablespoons Za'atar spice
1/4 cup olive oil, divided
1 small white onion
2 avocados
1/2 lemon

1. Cut onion thinly and put slices in ice water for 10 minutes. Drain and dry on paper towels.

2. Heat 2 tablespoons olive oil in heavy pan over medium high heat. Rub both sides of chicken breasts with Za'atar spice and some kosher salt (unless your Za'atar contains salt — mine does not).

3. Fry for about 4 minutes per side until brown and cooked through. Let rest for 5 minutes then slice into strips.

4. Slice avocado and put on a platter along with onion and chicken. Squeeze lemon over the top and drizzle with remaining olive oil. Sprinkle with a bit of nice salt.
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