Description
This Buttermilk and Zaatar Braised Chicken recipe combines the tanginess of buttermilk with the warm spices of za’atar, ensuring a moist and flavorful dish. Perfect for your next family dinner!
Ingredients
Scale
- 4 chicken quarters, skin-on
- 2 cups buttermilk
- 1 1/2 tbsp za’atar (optional)
- 3 celery stalks, chopped
- 1 large white onion, quartered
- 1 large carrot, peeled and chopped into large chunks
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- salt and pepper, to taste
Instructions
- Marinate the Chicken: Start by marinating your chicken in buttermilk and za’atar for a couple of hours. You will notice the buttermilk thickening slightly as the chicken soaks it up, creating a rich coating. This step really helps keep the meat juicy. Just be careful not to leave it too long, or it could end up overly tangy.
- Preheat Your Oven: Get your oven nice and hot by preheating it to a high temperature. You want to feel that heat as soon as you open the door. A good temperature is essential for achieving that beautiful golden brown color on the chicken skin later on. Remember, too low and it will not crisp up!
- Arrange the Chicken: After marinating, lay the chicken in your baking dish. Make sure it is snug but with enough space for hot air to circulate. You will want each piece to be coated evenly with the marinade. Just do not crowd the dish too much, or you will risk steaming instead of roasting.
- Start Braising: Pop your dish in the oven and let the chicken braise. As it cooks, you will start to smell the warm spices merging with the buttermilk. This usually takes about an hour. Keep an eye on it to prevent overcooking—nobody likes a dry bite!
- Brown the Chicken: Towards the end, increase the oven temperature to crisp up the skin. This step is crucial for that appealing finish. You will want the skin to look perfectly brown and inviting. Just be cautious not to leave it too long at this stage, or it could burn.
- Let It Rest: Once it is beautifully browned, take the chicken out and give it a moment to rest. You will want to see juices pooling around it, signaling it is ready for serving. Resting prevents dry meat, so do not skip this part!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If the chicken skin is not getting crispy, try raising the oven temperature to 425 degrees F during the last 10 minutes of cooking.
- When marinating, a full 24 hours will deepen the flavor and tenderness, so plan ahead for the best results.
- If your buttermilk seems insufficient, opt for a slightly deeper dish to ensure all the chicken is properly coated.
- For a less salty outcome, consider cutting back on added salt during the seasoning step next time.
- When using different cuts of chicken, adjusting cooking time based on thickness will help maintain juiciness and prevent dryness.
- Reheat gently in the oven at 350 degrees F for 20 minutes or until heated through.
- Serve with a side of roasted vegetables for a balanced meal.
- Pair with a fresh cucumber and tomato salad.
- Accompany with rice or couscous to soak up the sauce.
- For an aromatic touch, add garlic cloves during marination.
- Use lemon zest in the buttermilk for a citrusy flavor.
- Incorporate different herbs like sage or tarragon for variation.
- Use fresh herbs for best flavor.
- If za’atar is not available, substitute with dried thyme, oregano, sesame seeds, and sumac.
Nutrition
- Serving Size: 1 chicken quarter
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified