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Inspired by the flavors in my new home (and my dual new obsessions – nutty and rich zaatar and kicky and bright toum/garlic sauce), this dish is simple and quick to prepare – and bonus: low carb and utterly delicious. #winning

Gluten-free, paleo, keto

Zaatar Chicken Zoodles with Garlic Cream

1 lb. chicken thighs

1 zucchini

1 green onion



1 hand full pistachios

2 Tbsp. fresh mint

Fat of choice

Salt & pepper

5 cloves garlic

Juice of 1 lemon

1 c. neutral oil (like sunflower)

1 egg white

White pepper

Icy water

First, make the toum (garlic sauce). Add the garlic, a sprinkle salt and half the lemon juice to a blender. Process until finely chopped, scraping the sides down as necessary.

Add the egg white. Blend.

Stream in half the neutral oil while blending – you should now have an emulsion.

Add the rest of the lemon juice & oil. Blend.

Add 1-2 Tbsp. of the ice water to make a nice and fluffy mixture. Sprinkle in some white pepper. Blend and add more salt if needed.

Now make the chicken. Cut your thighs into bite-sized pieces. Add to a large pan over medium-high heat with 2 Tbsp. fat of choice. Sprinkle with salt & black pepper. Add a lightish sprinkle of cumin. Add a liberal sprinkle of zaatar. Toss and cook until

Cooked through and crispy in bits.

While your chicken is going, zoodle the zucchini; chop the scallions, mint and pistachios and set all of that aside.

When the chicken is done, remove from the pan and set aside.

Put the pan back over medium-high, add a Tablespoon of fat, and bring up to temperature. Add the pistachios, stir, and add the zoodles. Sprinkle with salt & pepper. Toss to combine. Add the scallions, stir, and cook – stirring occasionally – until the zoodles are cooked to your liking. Add the mint at the last moment. Toss.

To serve, plate a big pile of zoodles, top with as much chicken as you want, and add a big blob of the garlic cream.

Serves 1 for dinner with lots of leftover chicken and garlic cream