Instant Pot Za'atar Rubbed Chicken with Celery Root and Spinach
By Russell SelanderPublished on May 18, 2022
Time
45 minutes
Yield
Serves 4
Ingredients
2 (12-ounce) bone-in split chicken breasts, skin removed, trimmed2 teaspoons za'atar ¾ teaspoon table salt, divided2 pounds celery root, peeled, halved, and sliced ¾ inch thick1 tablespoon extra-virgin olive oil ¼ teaspoon pepper ½ cup chicken broth 10 ounces (10 cups) baby spinach ½ teaspoon grated lemon zest ¼ cup pomegranate seeds 3 tablespoons coarsely chopped fresh mint ¼ cup Vegan Tahini Sauce
Before You Begin
We prefer to make our own Za'atar, but any store-bought variety will work.
Instructions
- Pat chicken dry with paper towels and sprinkle with za'atar and ½ teaspoon salt. Toss celery root with oil, remaining ¼ teaspoon salt, and pepper in bowl. Add broth to Instant Pot. Place chicken skinned side up in pot, then arrange celery root slabs on top. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 5 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer celery root to serving dish and chicken to cutting board. Tent both with aluminum foil and let rest while preparing spinach.
- Add spinach, 1 handful at a time, to cooking liquid left in pot and cook using highest sauté function until wilted and tender, about 2 minutes. Stir in lemon zest and season with salt and pepper to taste. Using tongs, transfer spinach to serving dish with celery root. Sprinkle with pomegranate seeds and mint. Carve chicken from bones and slice ½ inch thick. Serve with vegetables, passing Tahini Sauce separately.
Time
45 minutesYield
Serves 4Ingredients
2 (12-ounce) bone-in split chicken breasts, skin removed, trimmed
2 teaspoons za'atar
¾ teaspoon table salt, divided
2 pounds celery root, peeled, halved, and sliced ¾ inch thick
1 tablespoon extra-virgin olive oil
¼ teaspoon pepper
½ cup chicken broth
10 ounces (10 cups) baby spinach
½ teaspoon grated lemon zest
¼ cup pomegranate seeds
3 tablespoons coarsely chopped fresh mint
¼ cup Vegan Tahini Sauce
Ingredients
2 (12-ounce) bone-in split chicken breasts, skin removed, trimmed
2 teaspoons za'atar
¾ teaspoon table salt, divided
2 pounds celery root, peeled, halved, and sliced ¾ inch thick
1 tablespoon extra-virgin olive oil
¼ teaspoon pepper
½ cup chicken broth
10 ounces (10 cups) baby spinach
½ teaspoon grated lemon zest
¼ cup pomegranate seeds
3 tablespoons coarsely chopped fresh mint
¼ cup Vegan Tahini Sauce
Ingredients
2 (12-ounce) bone-in split chicken breasts, skin removed, trimmed
2 teaspoons za'atar
¾ teaspoon table salt, divided
2 pounds celery root, peeled, halved, and sliced ¾ inch thick
1 tablespoon extra-virgin olive oil
¼ teaspoon pepper
½ cup chicken broth
10 ounces (10 cups) baby spinach
½ teaspoon grated lemon zest
¼ cup pomegranate seeds
3 tablespoons coarsely chopped fresh mint
¼ cup Vegan Tahini Sauce
Why This Recipe Works
Za'atar, a Middle Eastern spice mixture of thyme, sumac, and sesame, makes an easy and impressive rub for chicken. Mild bone-in chicken breasts were the ideal canvas for the spice mixture, and they cooked at the same rate as slightly sweet, starchy celery root. Once the chicken and celery root had finished cooking, we wilted an abundant amount of baby spinach in our braising liquid. Our Tahini Sauce not only offered some creaminess, but also echoed the sesame in the za'atar. Fresh mint and pomegranate seeds contributed a final pop of freshness.
Before You Begin
We prefer to make our own Za'atar, but any store-bought variety will work.
Instructions
- Pat chicken dry with paper towels and sprinkle with za'atar and ½ teaspoon salt. Toss celery root with oil, remaining ¼ teaspoon salt, and pepper in bowl. Add broth to Instant Pot. Place chicken skinned side up in pot, then arrange celery root slabs on top. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 5 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer celery root to serving dish and chicken to cutting board. Tent both with aluminum foil and let rest while preparing spinach.
- Add spinach, 1 handful at a time, to cooking liquid left in pot and cook using highest sauté function until wilted and tender, about 2 minutes. Stir in lemon zest and season with salt and pepper to taste. Using tongs, transfer spinach to serving dish with celery root. Sprinkle with pomegranate seeds and mint. Carve chicken from bones and slice ½ inch thick. Serve with vegetables, passing Tahini Sauce separately.
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