Honey cumin chicken with cherry fattoush and za'atar labneh

Hi, friends.

I’m really into putting summer fruit into everything lately — especially cherries. And when I say everything, I mean savory recipes.

In my opinion, a cherry’s specific brand of rich, juicy sweetness somehow just lends itself perfectly to dishes that aren’t dessert. It plays well with tangy flavors, it plays well with herby flavors, it plays well with earthy flavors, it plays well with umami flavors. And in today’s recipe, it plays well with allllll of the above.

P.S.: Today’s recipe was developed in partnership with Erath Wines on Instagram to pair specifically with their Pinot Noir. I liked it so much, I decided to share it here, too.

Currently On My Counter

• These highball glasses make everything from cocktails to cold brew feel extra chic.

• I’m dabbling in the stock market again — the chicken stock market. I’ve been turning my roast chickens into bone broth and I forgot how much I loooove sipping on a mug.

• Speaking of roast chickens, I will always think they’re worth turning the oven on for, even in a heat wave.

• Not my counter, but a moment for just how lovely and indulgent a little room service in a hotel robe can be.

Back to the cherries. Today, we’re tossing them with smashed cucumbers, feta, shallot, jalapeño, mint, and pistachios, and throwing that on top of some golden seared honey cumin chicken thighs that get a little caramelized and sticky in the pan. Because why chop up your chicken and mix it into your salad when you can put your salad on your chicken?

That all gets piled onto creamy za’atar labneh, and together it’s just everything I want in a summer meal. Fresh, tangy, full of crunch and texture, with little pops of sweetness. I couldn’t stop eating it once I took that first bite.

Honey Cumin Chicken With Cherry Fattoush And Za’atar Labneh

Serves: 4

Ready in: 30 minutes

For the chicken

• 1 1/2 lbs boneless, skinless chicken thighs

• 2 tbsp extra-virgin olive oil

• 1 tbsp honey

• Zest of 1 lemon

• 2 garlic cloves, grated

• 1 tsp ground cumin

• 1 tsp salt

• 1/2 tsp black pepper

• For the za’atar labneh

• 1 1/2 cups labneh

• 1 1/2 tbsp za’atar

• 1 tbsp extra-virgin olive oil

• Pinch of salt

For the pita chips

• 2 pita rounds, torn

• 2 tbsp extra-virgin olive oil

• salt

For the cherry & smashed cucumber fattoush

• 1 large English cucumber

• 1 1/2 cups cherries, pitted + halved

• 1 small shallot, thinly sliced

• 1 jalapeño, thinly sliced

• 1/2 cup fresh mint, torn

• 4 oz feta, crumbled

• 1/3 cup roasted pistachios, chopped

• 1 tsp sumac, plus more to finish

• Juice of 1 lemon

• 2 tbsp extra-virgin olive oil

• salt

Heat oven to 400°F. Toss pita with olive oil and salt and bake for 8–12 minutes, tossing halfway, until golden and crisp.

Toss chicken with olive oil, honey, lemon zest, garlic, cumin, salt and pepper. Sear in a large skillet over medium-high heat for 5–6 minutes on the first side, then flip and cook another 4–6 minutes, until cooked through. Rest for 5 minutes, then slice.

Mix labneh with za’atar, olive oil and a pinch of salt.

Gently smash the cucumber and tear or chop into chunky pieces. Toss with cherries, shallot, jalapeño, mint, feta, pistachios, sumac, lemon juice, olive oil and salt. Fold in the crispy pita just before serving.

Spread the za’atar labneh onto a platter, top with the sliced chicken and spoon the fattoush generously over everything. Finish with more mint, sumac and olive oil.