Description
Crispy za’atar chicken thighs nestled over herbed basmati rice, finished with fresh pomegranate seeds and parsley. A colorful, comforting dish packed with Middle Eastern flavor.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 ½ cups basmati rice
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons za’atar spice blend
- 2 ½ cups chicken broth
- 3 tablespoons olive oil
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ½ cup fresh pomegranate seeds
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C). Place an oven-safe skillet over medium-high heat.
- Pat chicken thighs dry. Season with salt, pepper, and 1 tablespoon za’atar.
- Rinse basmati rice under cold water until clear, then drain.
- Heat 2 tablespoons olive oil in the skillet. Sear chicken skin-side down for 5–7 minutes, flip and cook for 2 more minutes. Set aside.
- In the same skillet, add remaining olive oil. Sauté chopped onion until soft. Add garlic and remaining za’atar, cook for 30 seconds.
- Add rice to the skillet, stir to coat. Toast for 1 minute, then pour in chicken broth. Stir well.
- Nestle chicken thighs on top. Cover with foil or lid and bake for 25 minutes.
- Remove cover and bake an additional 5–10 minutes until chicken is crispy and rice is tender.
- Let rest for 5 minutes. Garnish with pomegranate seeds and chopped parsley before serving.
Notes
- Drying the chicken skin helps it crisp up perfectly when seared.
- Letting the pilaf rest after baking ensures a fluffy texture.
- Za’atar can be homemade using thyme, sumac, and sesame seeds.
- Pomegranate seeds add contrast, but dried cranberries can be used as a substitute.
Nutrition
- Serving Size: 1 plate
- Calories: 510
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg