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Old Jan 2, 2021, 7:03 pm
  #5233  
TWA884
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Originally Posted by boxo
I grilled a spatchcock chicken that I dry brined then rubbed with oil and za’atar. Steamed plain broccoli to balance the salty meat.
You've got to try Adeena Sussman's Za’atar Roasted Chicken over Sumac Potatoes recipe.
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