Holiday Entertaining? These perfectly seasoned capons remain juicy with a crisp skin and will add a flavorful and festive touch to your buffet!
Za’atar is an intensely aromatic and ancient spice blend and condiment with eastern Mediterranean spices.
A balance of citrusy, woodsy, and earthy notes you can blend in your home and use in countless recipes.
My blend includes a mix of Middle Eastern and Mediterranean Spices:
Sumac – a naturally purplish colored spice (from a red berry) with a tart flavor.
Sesame Seeds, toasted – adds a nutty, delicate flavor
Cumin Seeds, toasted and ground – distinctive warm and powerful flavor
Smoked Paprika – adds color and smoky flavor with mild heat
Garlic, dehydrated and ground – while not Middle Eastern, adds a welcoming intense flavor
Thyme Leaves – pungent flavor with a hint of mint
Oregano Leaves – sweet, fresh and lemony flavor
Cloves, ground – powerful, warm and sweet spice
Lemon Peel, dried and ground – pleasant zesty aroma
Red Chiles, dried and mild – essential heat
Sea Salt Flakes, such as Maldon – just a touch to round out the flavors
Mix all ingredients together and store in a clean, well sealed container in a cool, dark place.
There are many Za’atar blends available for purchase – I love to blend my own – with its distinct personality! I think its the very best blend.
I grind all of my whole spices in my kitchen with a handy spice grinder. (You can purchase it here… the one I use and not too costly.)
Uses: Fabulous rubbed into poultry, mix with olive oil for a delicious spread – use with bread, dips, hummus, vegetables, meat, salad dressings and salad.
This recipe: Marinate the capons in fresh lemon juice, extra virgin olive oil and Za’atar Seasoning Blend overnight. To roast – save marinade and roast capons over a bed of sliced shallots with more seasoning rubbed all over the capons. Roast breast side down for the first 20 minutes (so the dark meat gets some nice golden color), turn over and roast breast side up (presentation side) for another 20 minutes, or until cooked through with a golden and crispy skin.
Serve the capons with the Caramelized Shallots from the bottom of the pan, and the “Au Jus” Gravy from the natural pan drippings.
Serving Suggestion: Platter the capons over a Couscous or Quinoa Pilaf (warm or cold), with roasted vegetables, fresh herbs and a sprinkling of feta cheese. Fabulous for entertaining!
Enjoy this holiday recipe,