Za’atar Chicken with Crispy Flatbread
Za'atar Chicken with Crispy Flatbread makes a healthy, festive appetizer, or a 30-minute meal with some small adjustments.
Notes
To make ahead, follow steps 1 through 3 to prepare the chicken and the flatbread crisps. Store separately. When ready to serve, warm up the chicken, then follow step 4.
If you would rather serve this as an entree, skip the toasting and serve the toppings with soft flatbread. Or make it into a salad: toss the arugula with a lemon and olive oil dressing and top it with the rest of the ingredients.
Ingredients
Ingredients
- 8 ounces whole grain flatbread such as lavosh
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1 pound ground chicken
- 1/4 cup dried cranberries lower sugar preferred
- 2 tablespoons tomato paste
- 1 tablespoon za’atar plus more for garnish
- Kosher salt
- Black pepper
- 1/4 cup pistachios roughly chopped
- 6 radishes thinly sliced
- 3 ounces baby arugula
Instructions
Instructions
- Preheat oven to 350 °F. Cut flatbreads into approximately 3-inch pieces and place on a baking sheet in a single layer. Place flatbreads in oven and bake for about 13 to 15 minutes, or until browned and crispy, rotating and flipping halfway through. Set aside. (You may need to do this step in 2 batches.)
- While the flatbreads are cooking, combine the olive oil, chicken, cranberries, tomato paste, za’atar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large skillet over medium heat. Break up the chicken with a wooden spoon. Add enough water to barely cover the mixture and bring to a simmer, uncovered.
- Continue to simmer the chicken, stirring occasionally, until the chicken is cooked through, most of the water has evaporated, and the mixture is coated with sauce. Remove from heat, drizzle generously with olive oil, and season with salt, pepper, and additional za’atar to taste.
- Top flatbread crisps with chicken mixture, sprinkle with pistachios, and top with radishes and arugula. Serve immediately.