You just know that ‘Bohemian Bold’ cooking (and living) means traveling the world going global and finding things that spice up your life, literally and figuratively speaking! It’s a global approach to food that means you don’t even have to leave your kitchen to experience the world. With the Internet and all that’s available, all you have to do is Google something, and there it is, you can order it! Zahtar…what the heck is it? I decided that I wanted to ramp up my chicken with zahtar then I thought, ‘hummm, let me try some of these stunning bright green key limes for a burst of fruity and tangy flavoring!’
Here’s the short and simple answer on zahtar from World Spice Merchants: “Used liberally as a table condiment throughout North Africa and into Turkey, Israeli Zahtar is a simple mix of toasted Sesame Seeds, Syrian Sumac, and Thyme. Try it on chicken or fish or simply mix with good olive oil to form a paste, spread on a pita, and toast until crisp. You can almost picture the street vendors in a bustling bazaar selling this time honored treat.” I happened to purchase my Zahtar from Williams and Sonoma,
Preheat oven to 325
What you need:
1 whole chicken (about 4-5 pounds)
6 key limes
8 tbl butter
½ tsp sea salt
1 tsp coarse ground pepper
1 tsp Zahtar (combination of seas am seed, sea salt, sumac and thyme)
What you do:
Wash and clean the chicken. Pat dry. Cut the key limes in half and squeeze some of the juice inside the cavity. Cut the butter into pieces and gently stuff under the skin of the chicken. Combine the salt, pepper and Zahtar and sprinkle on the inside of the cavity. Squeeze more of the lime juice and pulp all over the outside of the chicken. Place the squeezed limes inside the cavity.
Cover tightly and roast at 300 for about 30 minutes per pound. Remove cover and increase heat to 375 for another 20 minutes to roast and brown the exterior of the bird.
Remove from oven and let that littl’ bird rest about 10 minutes before slicing and serving.
©Alice D’Antoni Phillips Ally’s Kitchen