Heat the oil in a large cast-iron skillet over medium-high heat. Add the chicken, one or two pieces at a time, and cook until golden and crispy, about 3 minutes per side. Drain the chicken on paper towels, transfer to a plate, and sprinkle with a pinch of salt.
Serve hot in pitas with avocado, tomato, and za’atar, or on a platter with Yellow Rice, Chopped Salad, and Herbed Tehina.
Yield: Serves 4
HAWAIJ SPICE BLEND
1/4 cup turmeric
2 tablespoons freshly ground black pepper
2 tablespoons ground cumin
Combine in a small bowl mix well. Store in a covered jar.
Yield: 1/2 cup
HERBED TAHINI SAUCE