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Crispy za'atar chicken pilaf with pomegranate

Crispy za'atar chicken pilaf with pomegranate served in a large casserole dish

Crispy za'atar chicken pilaf with pomegranate

Name: Crispy za'atar chicken pilaf with pomegranate
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 4
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

Esther Clark

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Serves 4

Easy

Prep: 15 mins

Cook: 1 hr and 20 mins

plus at least 1 hr chilling and resting

A star rating of 4.9 out of 5.88 ratingsRate

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Nestle crispy za’atar chicken pieces amongst pistachio pilaf rice for an irresistible supper. It's a riot of colour, texture and flavour

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Ingredients

Nutrition

Units:

MetricUS

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

For the rice

1 tbsp olive oil
50g butter
2 large onions

sliced
220g basmati rice
350ml hot chicken stock
70g pistachios

chopped
1 tsp chilli flakes

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Nutrition: Per serving

kcal743
fat39g
saturates12g
carbs60g
sugars11g
fibre7g

high
protein36g
salt2.1g

Method

step 1

Toss together the chicken thighs oil, 1 tsp salt, garlic and lemon juice in a large bowl. Cover and chill for at least 1 hr, or up to 12 hrs.
step 2

Heat the oven to 180C/160C fan/gas 4, and heat a frying pan over a high heat. Fry the chicken, skin-side down, for 5-7 mins, or until golden and crisp. Transfer to a baking tray and sprinkle with the za’atar, then roast for 10 mins.
step 3

For the rice, heat the oil and butter in a large, shallow casserole or frying pan over a low-medium heat. Fry the onions with a pinch of salt for 15 mins until caramelised and sticky. Stir in the rice, stock, pistachios and chilli flakes. Season. Arrange the roasted chicken thighs on top of the rice, and pour over any roasting juices from the tray. Cook in the oven for 45 mins, or until the rice is tender. Remove from the oven, cover and rest for 5 mins.
step 4

Scatter the chicken pilaf with the pomegranate seeds and parsley, then serve in shallow bowls.

Recipe from Good Food magazine, January 2021

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A star rating of 4.9 out of 5.88 ratings

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