clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Za’atar Chicken with Chickpeas, Artichokes and Spinach

  • Author: Alaena Haber
  • Prep Time: 15 min
  • Total Time: 15 min



2 1/2 tablespoons salted ghee, divided

15 oz can chickpeas, rinsed and drained

1 1/2 teaspoons ground sumac

3/4 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon ground turmeric

1/2 teaspoon granulated garlic

1 pound boneless skinless chicken thighs

1 tablespoon Za’atar seasoning

14 oz can quartered aritchoke hearts, drained

2/3 cup full-fat coconut milk or coconut cream

Juice of 1 lemon

1 teaspoons grainy mustard

2 big handfuls torn spinach

fresh chopped cilantro, for serving

cooked white rice, for serving


  1. In a large cast iron or stainless steel skillet, heat 1 tablespoon ghee over medium-high heat. Add chickpeas to the skillet and season with a generous pinch salt, sumac, cumin, oregano, turmeric and garlic, toasting the chickpeas and spices for 3 to 4 minutes until lightly browned. 
  2. Move chickpeas over to one side of pan and add 1/2 tablespoon ghee to the other side. Arrange chicken thighs (laid flat) in the ghee and sprinkle with half the Za’atar seasoning and a generous pinch salt. 
  3. Brown the chicken thighs for 3 minutes before flipping and seasoning with the remaining Za’atar and another pinch salt. 
  4. When the chicken is almost cooked through, stir in the artichoke hearts, coconut milk, lemon, and mustard. Bring to a simmer and season generously with cracked pepper. Simmer over medium for several minutes to allow the sauce to thicken and then stir in the spinach until wilted. 
  5. Remove from heat and use a wooden spoon to break the chicken thighs up into small pieces.
  6. Serve with cooked rice, topped with fresh cilantro and sprinkle on additional sumac for presentation.