Creamy Za’atar & Tarragon Chicken

Creamy Za’atar & Tarragon Chicken: A Middle Eastern-Inspired Delight

Are you looking for a dish that is rich, aromatic, and packed with flavour? This Creamy Za’atar & Tarragon Chicken brings together the earthy warmth of za’atar, the freshness of tarragon and mint, and the indulgent creaminess of a luscious sauce. Paired with tender fennel, asparagus, and buttery new potatoes, this dish is a true feast for the senses.

Recipe by: Yusuf (@Slicedltd)

Why You’ll Love This Recipe

Rich & Comforting: The creamy sauce infused with za’atar and tarragon coats each bite of chicken beautifully.

Perfectly Balanced Flavours: The brightness of fresh mint and the subtle anise-like flavour of fennel complement the rich sauce.

Easy Yet Impressive: This dish looks and tastes gourmet, yet is simple enough to prepare for a weeknight dinner.

Ingredients (Serves 4)

4-8 skin-on, deboned chicken thighs

3 garlic cloves, thinly sliced

300ml double cream

1 chicken stock cube

6 sprigs tarragon, leaves picked

2 tbsp mint, finely chopped

2 tbsp Holy Land Dates Extra Virgin Olive Oil

4 tbsp Holy Land Dates Za’atar

150g butter, divided

2 whole fennel bulbs

1 bunch asparagus tips

500g new potatoes

Method

Step 1: Sear the Chicken

In a pan over medium-low heat, add 2 tbsp Extra Virgin Olive Oil and 50g butter. Place the chicken thighs in skin-side down and fry gently until golden and crispy. This helps render the fat and create a crispy, flavourful crust.

Step 2: Build the Creamy Za’atar Sauce

Flip the chicken over and add thinly sliced garlic, za’atar, and tarragon leaves. Pour in double cream, crumble in the chicken stock cube, and add 300ml water. Cover with a lid and simmer on medium-low heat for 30 minutes. This allows the flavours to meld into a rich, aromatic sauce.

Step 3: Prepare the Sides

New Potatoes & Asparagus: Boil or steam until tender, then toss in a bowl with the remaining butter and chopped fresh mint. Season to taste and mix well.

Fennel: Quarter the fennel bulbs and remove the core. Fry gently in the remaining oil and butter until golden brown. Add a splash of water, cover with a lid, and simmer for 20 minutes until tender and caramelised.

Step 4: Finish & Serve

Remove the lid from the chicken and allow the sauce to reduce until thick enough to coat the back of a spoon. Remove from heat and serve alongside the buttery potatoes, tender asparagus, and golden fennel.

This Creamy Za’atar & Tarragon Chicken is an irresistible fusion of Middle Eastern and European flavours. Whether you’re cooking for family or hosting a dinner party, this dish is sure to impress.

Enjoy this flavourful feast and let the rich aroma of za’atar and tarragon transport you to a culinary adventure!

What’s your favourite way to use za’atar? Let us know in the comments below!