It's hard to find a dinner that both my husband and kids will enjoy—and even harder to find one that's fast and easy. This is it! No matter how much I make of this dish, it's gone to the last bite. —Esther Erani, Brooklyn, New York

Za&#8217;atar Chicken

za'atar seasoning

olive oil

oregano

salt

cumin

turmeric

chicken thighs

pimiento-stuffed olives

apricots

plums (prunes)

water

basmati rice, optional

In a large bowl, combine first 6 ingredients. Add chicken; toss to coat.

Arrange olives, apricots and plums in bottom of a 4- or 5-quart slow cooker. Add 1/4 cup water; top with chicken. Cook, covered, on low until chicken is tender, 5-6 hours. If desired, serve with rice.

Lovely recipe which my whole family enjoyed.  I did brown the chicken first and added 3 crushed garlic cloves and half a sliced lemon to the crockpot.  Before I served it, I added some more salt and some chopped parsley, as well.  Yum!

<p>Followed the recipe exactly...almost! Subbed raisins for prunes and used about 3 pounds of boneless, skinless thighs. Served it at a dinner party for six. When I told them that the dish contained apricots and olives (an unusual combo), there were a few raised eyebrows! However, everyone loved it! Za'atar has an amazing flavor, and the aromas wafting from the kitchen had everyone's mouths watering. So good I am making it again today. Incidentally, the boneless skinless thighs were cooked in about 2 and 1/2 hours.</p>

We all loved this recipe! Comments like amazingly awesome,  delicious! It's a keeper! And I wouldn't have guessed that it would be.  I used the stove top version, chicken breasts instead of thighs, 1/2 tsp of salt and added another half cup of water half way thru and extra plums and apricots, just because I like them. I've never cooked with olives and it was surprisingly good! The spices stayed on the chicken throughout the cooking process which I loved. I added fresh parsley to the basmati.  What a great meal! I will be serving this again!

I love all things chicken, and I love cooking chicken thighs in the slow cooker.  This recipe was easy to assemble and so yummy!  The chicken came out flavorful and tender, and the sauce is rich and delicious.  I could not find za'atar seasoning or sumac to make my own, so I added some rosemary and extra oregano.  The prunes and apricots become creamy and add so much to this dish.

Great flavor. Unique taste. A recipe to make again.

Made this yesterday and it was a bit too salty (which was probably my fault).  Put it on a bed of brown rice. It was just ok, my presentation looked absolutely nothing like the picture displayed. The flavor was there, which was really good. The oregano and cumin brought the character to the dish's taste.  On the fence on whether to give it a retry in the future.

<p>This is actually a riff on The Silver Palate’s Chicken Marbella recipe. I highly recommend either one!</p>

Delicious!  Make sure to get the seasoning under the skin and let it sit covered in the fridge overnight.

I made this on the stove top and cooked it low and slow for three hours. It was delicious- definitely keeping this one in the rotation

As I assembled the recipe, the flavors were magnificent. I was disappointed the flavors were not as pungent after cooking. Since I used boneless skinless thighs (no other ones available) I cut back on the cooking time. I think perhaps pan frying this might preserve the wonderful flavors. We also added a bit more salt. Thank you for introducing me to Za’atar seasoning!

This I a wonderfully and carefully balanced flavor able main dish.  I served it with rice to sop up the juices.   Next time I make it, I'm going to add shallots sliced in half lengthwise.  I think the color contrast and delicate flavor addition would give this recipe an additional notch up.  Try this recipe.  It is so good.

So this was a pleasant surprise, not being familiar with the Za'atar seasoning!  Anyway, in spite of the fact that I normally follow a new recipe to the "T", Here was my reality in putting together this dish. 1. I used about 2.39 pounds of chicken thighs with skin and bone. Four nice big pieces. 2. I increased the amounts for the rub, not a lot but just a little, as I was looking forward to a rich taste, even though I had no idea what that taste would be!! I let it sit in the fridge for a few hours until the time came to combine everything in the slow cooker. 3. I put in a bit less of the olives, apricots and prunes. It turned out to be the right amount for the amount of chicken.  The Crock Pot of course made the chicken super tender and juicy, and my hubby and I decided that it was very tasty! A different and unique type of tasty but it will be going into the "Winner" folder of my digital recipe collection. It made two meals and as usual, the leftovers were even more rich and delicious!  The prunes and apricots are best for adding a touch of sweet. I found, as another reviewer discovered, that the best combo with a bite of chicken was an olive or two, and as she recommended, I added some sliced lemon on top of the chicken pieces for that extra bit of acid. Hint #2: I served this with TzaTziki sauce and found it to be a wonderful accompaniment!

The men in my family said they liked this and could eat it again.  I must say, this is certainly not typical American fare--rather exotic, in my opinion.  It's a recipe I would make once in awhile but not often.  I had to make my own za'atar seasoning from a recipe off the internet.  I may just purchase some pre-made Za'atar in a jar from Amazon for the next batch.  It was colorful and the addition of dried fruits countered with briny olives provided good contrast with the chicken.  I put our dish over cauliflower rice.  I can't think of any changes I'd make to this recipe.

This dish was ok, but it was missing something.  The chicken itself needed a bit of acid on it.  It was fine as long as each bite had an olive, but bland if no olive was present.  I may try it again with some of the olive brine mixed into the chicken seasoning, or maybe a bit of lime/lemon juice.  We also thought a bit of mustard (powdered) may help.  The apricots didn't really add much to the recipe, but that could have just been the store brand vs a better dried apricot.  After cooking for over five hours on low, my bone-in chicken thighs were only at 120 degrees F, so I turned it up to high for the last 45 minutes.

It was okay. Wasn’t crazy about the apricots, as the texture didn’t change much. The plums cooked wonderfully and were a nice texture change. Kind of bland, needs something to lick it up a notch. I won’t make again, but at least it introduced me to Za’atar seasoning!

za’atar chicken

Prep Time: 20 minutes

Cook Time: 5 hours

Total: 5 hours, 20 minutes

Servings: 6

Author : Taste of Home Editorial Team

Ingredients

Instructions

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za&#8217;atar chicken