Crispy Chicken and Quark Stack with Herbed Millet and Za’atar Carrots

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the carrots on a baking tray and toss them with 1 tablespoon olive oil, the za’atar, 1/4 teaspoon salt, and a pinch of black pepper. Roast for 20 to 25 minutes, until tender and browned at the edges.

2. 2

   While the carrots roast, place the millet in a saucepan with the chicken stock or water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes.

3. 3

   In a bowl, mix the quark, Greek yogurt, half of the lemon juice, lemon zest, half of the parsley, the mint, 1/4 teaspoon salt, and a little black pepper. Chill until needed.

4. 4

   Season the chicken with the smoked paprika, ground cumin, chickpea flour, 1/2 teaspoon salt, and black pepper. Toss well so it is lightly coated.

5. 5

   Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the red onion and cook for 2 minutes. Add the garlic and stir for 30 seconds.

6. 6

   Add the chicken to the skillet in a single layer and cook for 6 to 8 minutes, stirring occasionally, until fully cooked and crisp at the edges.

7. 7

   Fluff the cooked millet with a fork. Add the fresh spinach, the remaining lemon juice, and the remaining parsley. Mix until the spinach softens from the residual heat. Adjust with salt and black pepper.

8. 8

   To assemble each stack, place a base of green millet, add a layer of crispy chicken, a generous spoonful of quark cream, and finish with za’atar roasted carrots. Repeat for extra height if desired and serve immediately.