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 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
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