Zahtar chicken, candied lemon and olive pits

Recipe for 4 people.

15 min of preparation, 1 hour of marinade, 40 min of cooking


For the chicken

For the accompaniment

  • some radish
  • 2 spring onions
  • 2 tomatoes
  • 1 small cucumber
  • 1 bunch of cilantro


The chicken :

  1. In a bowl, mix the Zahtar with 4 tablespoons of olive oil.
  2. Fill a mustard glass with hot water with the Oriental spice mix
  3. Place the chicken thighs in a freezer bag, not too big, which is hermetically sealable. Pour the Oriental mix marinade over the chicken then mix the chicken.
  4. Repeat the operation with half of the Zahtar mixture and add a candied lemon, then seal the freezer bag, pressing out the air.
  5. Once well closed and kneaded, leave to marinate at room temperature for about 1 hour. If you have time, marinate overnight in the fridge to make the chicken more tender and flavorful.
  6. After letting it rest, preheat your oven to 180°C.
  7. Chop the onion into thin strips and arrange them in the bottom of a baking dish.
  8. Arrange the marinated chicken pieces in a dish, quarter the remaining candied lemon and distribute the quarters in the dish.
  9. Bake in the middle of the oven, grill position + convection heat for about 40 minutes, checking the cooking from time to time.

The accompaniment:

  1. After washing your vegetables, dice the tomatoes and slice the radishes
  2. Finely chop the spring onions, keep the stems
  3. Coarsely chop the stems and the cilantro
  4. Mix everything with the rest of the Zahtar mixture
  5. Season with salt and pepper and sprinkle with brown olive pits

It's ready !


When serving, check the seasoning taking into account that the candied lemons are already salty. Adjust the seasoning with a small twist of Persian Blue Salt (for its slightly acidic touch reminiscent of lemon) and a twist of Black Pepper from Pondicherry (for its powerful and balanced side, marked by oriental, floral notes of jasmine).

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