UBS In Person Cooking Class: Za'atar Chicken & Warm Feta Sauce

*Please note: This is an internal event for UBS employees only. This event is virtual. Please register using your UBS email address as this is an internal company event.*

Garlic & Za’atar Chicken Thighs

Serves 4

1 ½ lb boneless skinless chicken thighs

3 tbsp olive oil

1 lemon or lime

2 tbsp za’atar seasoning

1 small red onion, sliced thinly

1 head garlic, cloves smashed

Handful thyme or oregano sprigs

Kosher salt and freshly ground black pepper

Handful chopped parsley or chives, for garnish

1. Preheat oven to 425 F. Prepare a baking dish wide enough to hold chicken in a single layer; add chicken.

2. In a bowl, combine olive oil, citrus juice, za’atar, onion, garlic, and thyme or oregano; season well with salt and pepper. Toss well and taste, adjusting as desired. Add marinade to chicken and turn to coat. Let sit 30 - 45 minutes at room temperature, turning chicken halfway through.

3. Transfer baking dish to oven and cook about 20 – 30 minutes, until chicken is cooked through to an internal temperature of 165 - 175 degrees F. Remove from oven and garnish with parsley or chives.

Warm Lemon Feta Sauce

1 lemon, zested and supremed

3 tbsp olive oil

1 shallot, minced

2 garlic cloves, minced

1 hot chile, minced optional

pinch sumac

pinch red pepper flakes or aleppo pepper

2 tbsp chopped fresh parsley

2 tbsp chopped fresh chives

2 tsp chopped fresh oregano

3 oz firm feta cheese, drained and pat dry, crumbled

1. To prepare lemon: zest lemon. Supreme lemon flesh and discard pith, seeds, and membrane; chop flesh. Set aside.

2. In a small pot, combine the olive oil, shallot, garlic, and chile; stir to toss vegetables in oil. Place over medium low heat and cook gently until vegetables are golden, about 3-4 minutes.

3. Stir in sumac, chili flakes, and lemon zest and cook until aromatic, about 15-20 seconds. Add chopped lemon flesh and stir together; turn off heat.

4. Stir in herbs and feta and let sit until cheese is just warmed through, about 2 minutes. Once warm, transfer to a bowl; do not let it sit too long in the hot pan or the cheese will melt too much.

Marinated Tomato Cucumber Salad

Serves 4

1 cup cherry tomatoes, halved

1 Persian cucumber, halved lengthwise and sliced into ¼” half circles

1 red bell pepper, large dice

½ red onion, sliced thinly

½ cup pitted kalamata olives, chopped

¼ cup chopped fresh herbs, such as mint, oregano, basil, parsley or chives

Coarse sea salt, freshly ground black pepper, and red pepper flakes

1 garlic clove, minced or grated

Pinch dried oregano

2 tbsp red wine vinegar

3 - 5 tbsp olive oil

1. In a mixing bowl, combine tomatoes, cucumber, bell pepper, onion, olives, and herbs; season with coarse sea salt and black and red pepper.

2. Place vinegar in a small bowl and add the garlic and oregano. Slowly add 3 tbsp olive oil while whisking vigorously. Taste and adjust flavor and acidity, keeping the dressing on the tart side.

3. Dress salad and mix well; taste and adjust; let

sit 10-15 minutes to marry flavors.

Host or Publisher UBS Weehawken