Chicken drumsticks with the aroma of the Middle East. Tasty and easy recipe

Sometimes the stars line up when we need culinary inspiration. I had some chicken drumsticks waiting for their fate in the fridge but I couldn't think of how to prepare them, and suddenly this New York Times recipe crossed my mind. The mention of zaatar was enough to launch me to modify the dish to my liking and so these came out Middle Eastern aroma chicken drumsticks.

I recommend you look in specialized stores the mixture of zaatar spices, it is a wonder of aromas and flavors that completely transform any dish. You can also improvise a little your own mix, combining toasted sesame seeds with thyme, marjoram, cumin, fennel, oregano, salt and sumac or sumac, which is reddish and slightly acidic. It can be omitted, but if you are passionate about spices, look for it and you will love it.

Ingredients

For 4 people
  • Boneless chicken drumsticks 6
  • Pressed garlic cloves 3
  • Extra virgin olive oil 60 ml
  • Lemon 2
  • Zaatar or homemade mix 30 ml
  • Natural Greek Yogurt 250 g
  • Couscous 200 g
  • Dried thyme
  • Ground black pepper
  • Salt

How to make chicken drumsticks with the aroma of the Middle East

Difficulty: Easy
  • Total time 50 m
  • Processing 30 m
  • 20 m cooking

Dry the chicken drumsticks with paper towels and remove any excess fat. If they are very large pieces, cut in two. Arrange in a bowl or deep dish and mix with 45 ml of extra virgin olive oil - I have used arbequina and it is doing very well -, the zest and juice of the lemon and the pressed garlic, reserving a little garlic for yogurt.

If we don't have zaatar, toast 1 tablespoon of sesame seeds in a pan and mix with 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon ground cumin, 1/2 teaspoon of salt and 1/2 teaspoon of sumac or sweet and sour paprika, to give color. Mix very well with the chicken, cover and bring to the refrigerator for at least half an hour.

Heat an iron or grill and cook the chicken without draining over high heat until it is very golden on both sides, about 5-8 minutes per face. Cook the couscous in the meantime and mix with thyme, pepper and salt to taste. Drain the yogurt and mix with one or two tablespoon of olive oil, the grated zest of the other lemon, garlic and salt and pepper.

Tasting

The Middle Eastern aroma chicken drumsticks They make a great couple with the couscous and the flavored yogurt gives them a refreshing point that is more appreciated now that the heat arrives. We can also prepare a fresh salad or simply cut some good tomatoes to have a very complete menu.