Za’atar can be used as a finishing condiment in many different dishes, from eggs to soups to flat breads and grilled meat and fish. It is delicious and indispensable to your store cupboard, to be bought little and often for tip-top condition. You can make your own – there are plenty of recipes online, but you can also buy ready-made blends in most larger supermarkets. I’ve given the recipe for hummus (which takes us beyond the one-pan ethos [in Claire’s book], I know) – by all means buy some ready-made or just turn a blind eye to a little extra washing up just this once.

Method:

• First, make the hummus (if making your own). Put half the chickpeas with 4 tablespoons of water and all the remaining hummus ingredients, apart from the olive oil, into a blender and blitz to form a thick, smooth paste. Once smooth, add the olive oil and blend until emulsified. Season well with salt to taste. Keep to one side.
• Mix the chicken with the olive oil, cumin, coriander and garlic. Add half the za’atar and half the pomegranate molasses.
• Preheat the oven to 220°C/200°C fan.
• Tip the chicken and the remaining chickpeas into a baking tray and bake for 15–20 minutes, turning the chicken pieces over halfway through, until the chicken is cooked. Roughly 3 minutes before the end of the cooking time, add the pine nuts (or pistachios) to the tray to toast.
• Spread out the hummus on to a large serving platter (or individual plates), top with the cooked chicken and chickpeas and spoon over any of the cooking juices.
• Drizzle the remaining molasses and sprinkle the remaining za’atar over the dish, then scatter with the pomegranate seeds and chopped coriander or parsley.

Recipe adapted from: One Pan Chicken, Hardie Grant