Name: Crispy Za’atar Chicken Pilaf with Pomegranate Recipe
Prep time: 15 min
Cook time: 1 h
Total time: PT-489555H19M58S
Cuisine: Middle Eastern
Ingredients: 8 skin-on chicken thighs; 3 tbsp olive oil; 2 garlic cloves, crushed; 1 lemon, juiced; 3 tbsp za’atar; 1 tbsp olive oil; 50g butter; 2 large onions, sliced; 220g basmati rice; 350ml hot chicken stock; 70g pistachios, chopped; 1 tsp chilli flakes; 70g pomegranate seeds; ½ small bunch of parsley, finely chopped

Introduction

This crispy za’atar chicken pilaf is a beautifully fragrant and textured dish, featuring golden, spiced chicken thighs atop a rich basmati rice pilaf. Garnished with fresh pomegranate seeds and chopped parsley, it’s a delightful balance of savory, tangy, and nutty flavors perfect for a comforting meal.

A large metal pan holds a dish made of seven browned, crispy chicken thighs arranged over a bed of seasoned rice mixed with nuts and herbs. The chicken pieces have a dark golden crust with sprinkled green herbs and crushed pistachios on top. Bright red pomegranate seeds are scattered throughout the rice and chicken, adding a fresh pop of color. A large silver spoon rests in the pan, with some rice and pomegranate seeds on it. The pan sits on a white marbled surface, with a folded deep red cloth nearby. The scene has warm lighting highlighting the texture and colors of the food, photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 skin-on chicken thighs

3 tbsp olive oil

2 garlic cloves, crushed

1 lemon, juiced

3 tbsp za’atar

70g pomegranate seeds

½ small bunch of parsley, finely chopped

1 tbsp olive oil

50g butter

2 large onions, sliced

220g basmati rice

350ml hot chicken stock

70g pistachios, chopped

1 tsp chilli flakes

Instructions

Step 1: In a large bowl, toss the chicken thighs with 3 tablespoons of olive oil, crushed garlic, lemon juice, and 1 teaspoon of salt. Cover and refrigerate for at least 1 hour, or up to 12 hours for more flavor.

Step 2: Preheat the oven to 180°C (160°C fan/gas mark 4). Heat a frying pan over high heat and fry the chicken thighs skin-side down for 5–7 minutes until golden and crispy. Transfer to a baking tray, sprinkle with za’atar, then roast in the oven for 10 minutes.

Step 3: In a large, shallow casserole or frying pan, heat 1 tablespoon olive oil and 50g butter over low to medium heat. Add the sliced onions with a pinch of salt and cook for 15 minutes, stirring occasionally, until caramelized and sticky.

Step 4: Stir the basmati rice, hot chicken stock, chopped pistachios, and chilli flakes into the onions. Season with salt and pepper to taste. Arrange the roasted chicken thighs on top of the rice and pour any juices from the roasting tray over the dish.

Step 5: Place the casserole or pan in the oven and cook for 45 minutes, or until the rice is tender. Remove from the oven, cover, and let it rest for 5 minutes.

Step 6: Scatter the pilaf with pomegranate seeds and chopped parsley before serving. Serve warm in shallow bowls.

Tips & Variations

For extra crispiness, pat the chicken skin dry before marinating to help it brown better.

Substitute pistachios with toasted almonds or walnuts depending on your preference or availability.

Add a handful of fresh mint along with the parsley for a refreshing twist.

If you prefer less heat, reduce or omit the chilli flakes.

FAQs

Can I use boneless chicken thighs instead of skin-on?

Yes, but the skin adds crispiness and flavor. If using boneless thighs, be sure to adjust cooking time as they cook faster and may not produce the same crispy texture.

What can I use if I don’t have za’atar?

You can substitute za’atar with a mix of dried thyme, oregano, sumac, and sesame seeds, or simply use a combination of your favorite herbs and a pinch of lemon zest for a similar flavor profile.