Roast chicken slaw with green goddess dressing and za'atar crumbs

Roast chicken slaw with green goddess dressing and za'atar crumbs

By
From
Feasting
Serves
6–8
Photographer
Elisa Watson

Za’atar – a herb family thought to have been in use in Ancient Egypt – is also the name of a popular Middle Eastern spice mix. These delicious za’atar crumbs can be made with gluten-free bread.

Ingredients

Quantity Ingredient
500g green cabbage
2 medium carrots, peeled
1/2 bunch flat-leaf (italian) parsley, finely sliced
1/4 long red chilli, finely diced
120g fresh or frozen peas
2 1/2 tablespoons sherry vinegar
3 1/2 tablespoons olive oil
1 1/4 teaspoons salt
4 slices sourdough or gluten-free bread, crusts removed
3 tablespoons olive oil
1/2 roast chicken, skin and bones removed

Mayonnaise

Quantity Ingredient
3 egg yolks
juice of 1/2 lemon
1/2 teaspoon salt
1 heaped teaspoon dijon mustard
500ml grapeseed oil

Green goddess dressing

Quantity Ingredient
2 anchovy fillets
20g mint
20g flat-leaf (italian) parsley
30g basil
30g english spinach
30g tarragon
juice of 1 lemon
1/4 teaspoon sea salt

Za'atar

Quantity Ingredient
1/4 cup sumac
2 tablespoons dried thyme
2 tablespoons sesame seeds
2 tablespoons dried marjoram
2 tablespoons dried oregano
1 teaspoon sea salt

Method

  1. Preheat the oven to 175°C (345°F).
  2. To make the mayonnaise, place the egg yolks, lemon juice, salt and mustard in a food processor. Blend for 1 minute, with the motor running slowly, then gradually pour in half of the grapeseed oil in a thin stream. Add 3 tablespoons cold water and continue blending, then gradually pour in the rest of the grapeseed oil. Continue to blend until you have a smooth mayonnaise.
  3. In a bowl mix 250 g (9 oz/1 cup) of the mayonnaise with all the green goddess dressing ingredients. Blend either in a food processor or using a hand-held blender until smooth. Store any left-over mayonnaise in an airtight container in the refrigerator for up to 1 week.
  4. Finely shave the cabbage on a mandoline. Use a vegetable peeler to peel the carrots into long ribbons and combine with the cabbage in a large mixing bowl. Add the parsley, chilli and peas, and mix well.
  5. Whisk together the sherry vinegar, oil and 1 teaspoon salt in a small bowl, then toss with the cabbage slaw until evenly coated.
  6. Make the za’atar by combining all the ingredients in a bowl.
  7. Pulse the bread in a clean food processor for 30 seconds to make coarse crumbs. Toss in the oil, 3 teaspoons of the za’atar and the remaining salt. Spread out on a baking tray lined with baking paper. Bake in the oven for 8–10 minutes, turning them halfway through, until golden brown.
  8. To serve, layer the slaw with small pieces of chicken and spoonfuls of green goddess mayonnaise on a platter. Repeat the layers until all the ingredients have been used. To finish, sprinkle with the za’atar crumbs.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again