Description
This crispy za’atar chicken pilaf with pomegranate is a flavorful and aromatic dish combining tender, golden chicken thighs with fragrant basmati rice, caramelized onions, and crunchy pistachios. Finished with fresh pomegranate seeds and parsley, it offers a delightful balance of textures and vibrant Middle Eastern-inspired flavors perfect for a comforting yet elegant meal.
Ingredients
Scale
For the Chicken:
- 8 skin-on chicken thighs
- 3 tbsp olive oil
- 2 garlic cloves, crushed
- 1 lemon, juiced
- 3 tbsp za’atar
For the Pilaf:
- 1 tbsp olive oil
- 50g butter
- 2 large onions, sliced
- 220g basmati rice
- 350ml hot chicken stock
- 70g pistachios, chopped
- 1 tsp chilli flakes
For Garnish:
- 70g pomegranate seeds
- ½ small bunch of parsley, finely chopped
Instructions
- Marinate the Chicken: Toss the chicken thighs with 3 tbsp olive oil, 2 crushed garlic cloves, juice of 1 lemon, and 1 tsp salt in a large bowl. Cover and chill for at least 1 hour or up to 12 hours to allow flavors to penetrate.
- Fry the Chicken: Preheat your oven to 180C/160C fan/gas 4. Heat a frying pan over high heat and fry the chicken skin-side down for 5-7 minutes until the skin is golden and crispy. Transfer the chicken to a baking tray, sprinkle with 3 tbsp za’atar, then roast in the oven for 10 minutes.
- Prepare the Rice Base: In a large, shallow casserole or frying pan, heat 1 tbsp olive oil and 50g butter over low-medium heat. Add the sliced onions with a pinch of salt and cook for 15 minutes, stirring occasionally, until the onions are caramelized and sticky.
- Cook the Pilaf: Stir the basmati rice, 350ml hot chicken stock, 70g chopped pistachios, and 1 tsp chilli flakes into the caramelized onions. Season with salt and pepper to taste. Arrange the roasted chicken thighs on top of the rice mixture and pour over any juices from the roasting tray.
- Bake the Pilaf: Place the casserole or pan in the oven and cook for 45 minutes, or until the rice is tender and has absorbed the stock. Remove from the oven, cover, and let rest for 5 minutes to finish cooking and settle flavors.
- Garnish and Serve: Scatter the pilaf with 70g pomegranate seeds and the finely chopped parsley before serving in shallow bowls, adding a fresh, juicy contrast to the warm and savory pilaf.
Notes
- For best results, marinate the chicken overnight to maximize flavor and tenderness.
- If you prefer less spice, reduce or omit the chilli flakes.
- Use hot chicken stock to ensure even cooking of the rice.
- You can substitute pistachios with toasted almonds or cashews if preferred.
- Leftovers can be stored in the fridge for up to 2 days and reheated gently.
- Prep Time: 15 mins (plus 1 to 12 hours marinating)
- Cook Time: 1 hour (including frying, roasting, and baking)
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Keywords: za’atar chicken, pilaf, pomegranate, Middle Eastern chicken, crispy chicken thighs, basmati rice recipe, pistachios, caramelized onions
