About this Event
*Please note: This is an internal event for UBS employees only. This event is virtual. Please register using your UBS email address as this is an internal company event.*
Garlic & Za’atar Chicken Thighs
Serves 4
1 ½ lb boneless skinless chicken thighs
3 tbsp olive oil
1 lemon or lime
2 tbsp za’atar seasoning
1 small red onion, sliced thinly
1 head garlic, cloves smashed
Handful thyme or oregano sprigs
Kosher salt and freshly ground black pepper
Handful chopped parsley or chives, for garnish
1. Preheat oven to 425 F. Prepare a baking dish wide enough to hold chicken in a single layer; add chicken.
2. In a bowl, combine olive oil, citrus juice, za’atar, onion, garlic, and thyme or oregano; season well with salt and pepper. Toss well and taste, adjusting as desired. Add marinade to chicken and turn to coat. Let sit 30 - 45 minutes at room temperature, turning chicken halfway through.
3. Transfer baking dish to oven and cook about 20 – 30 minutes, until chicken is cooked through to an internal temperature of 165 - 175 degrees F. Remove from oven and garnish with parsley or chives.
Warm Lemon Feta Sauce
1 lemon, zested and supremed
3 tbsp olive oil
1 shallot, minced
2 garlic cloves, minced
1 hot chile, minced optional
pinch sumac
pinch red pepper flakes or aleppo pepper
2 tbsp chopped fresh parsley
2 tbsp chopped fresh chives
2 tsp chopped fresh oregano
3 oz firm feta cheese, drained and pat dry, crumbled
1. To prepare lemon: zest lemon. Supreme lemon flesh and discard pith, seeds, and membrane; chop flesh. Set aside.
2. In a small pot, combine the olive oil, shallot, garlic, and chile; stir to toss vegetables in oil. Place over medium low heat and cook gently until vegetables are golden, about 3-4 minutes.
3. Stir in sumac, chili flakes, and lemon zest and cook until aromatic, about 15-20 seconds. Add chopped lemon flesh and stir together; turn off heat.
4. Stir in herbs and feta and let sit until cheese is just warmed through, about 2 minutes. Once warm, transfer to a bowl; do not let it sit too long in the hot pan or the cheese will melt too much.
Marinated Tomato Cucumber Salad
Serves 4
1 cup cherry tomatoes, halved
1 Persian cucumber, halved lengthwise and sliced into ¼” half circles
1 red bell pepper, large dice
½ red onion, sliced thinly
½ cup pitted kalamata olives, chopped
¼ cup chopped fresh herbs, such as mint, oregano, basil, parsley or chives
Coarse sea salt, freshly ground black pepper, and red pepper flakes
1 garlic clove, minced or grated
Pinch dried oregano
2 tbsp red wine vinegar
3 - 5 tbsp olive oil
1. In a mixing bowl, combine tomatoes, cucumber, bell pepper, onion, olives, and herbs; season with coarse sea salt and black and red pepper.
2. Place vinegar in a small bowl and add the garlic and oregano. Slowly add 3 tbsp olive oil while whisking vigorously. Taste and adjust flavor and acidity, keeping the dressing on the tart side.
3. Dress salad and mix well; taste and adjust; let
sit 10-15 minutes to marry flavors.
Event Venue & Nearby Stays
UBS Cooking School, 1000 Harbor Boulevard, Weehawken, United States
USD 0.00
