Zaatar Herb Chicken Flatbread — Chicken Manakish Zaatar
Levantine zaatar-and-olive-oil flatbread topped with seared sumac chicken, sliced tomato, and a fresh herb-onion salad, baked golden and crisp.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toss 400g chicken thighs with 2 tsp sumac, 1 tsp cumin, 0.5 tsp Aleppo pepper, grated garlic, 20ml olive oil, and salt; rest 5 minutes. Whisk zaatar with 40ml olive oil and a pinch of salt into a paste. Slice 2 tomatoes thinly and 60g red onion very thinly. Chop parsley and mint. Stretch dough into two 22cm rounds, 5mm thick, on floured surface.
Bake 1
Heat oven to 230°C with a tray inside. Spread zaatar paste over both dough rounds leaving a 1cm border. Place on baking parchment. Heat a wide skillet over medium-high 1 minute.
Sear
Add chicken to hot skillet, sear 5 minutes turning once, until deeply caramelised and just cooked through. Divide evenly and scatter over zaatar bases, layer tomato and red onion across evenly.
Bake 2
Slide parchment onto the hot oven tray. Bake 10 to 12 minutes until dough edges are deeply golden and crisp underneath.
Finish and plate
Lift to boards, scatter parsley and mint, drizzle lemon juice, dust with sumac, slice each into 4 wedges. Serve with lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.