Za’atar Chicken And Rice Recipe

I can’t wait for you to try my one-pot Zaatar Chicken and Rice, a simple Middle Eastern chicken and rice that hides a clever flavor trick.

I’ve been messing around with a one pot idea and landed on a Za’atar Chicken And Rice that actually surprised me. Bone-in skin-on chicken thighs get rubbed with za’atar and sear up crisp, then everything steams together so the flavors sort of mingle and do stuff you didn’t expect.

It tastes like something you’d find in a back alley market and also like a dish you’d brag about to friends. If you’re into Middle Eastern Chicken And Rice or hunting Recipes With Zaatar Seasoning, you should try it.

I burnt it once, but that added grit not ruin.

Ingredients

• Chicken thighs: rich in protein and fat, moist skin gives flavor, its not lean.
• Za’atar: herbal lemony spice mix adds tang and umami, few calories, aromatic.
• Extra virgin olive oil: healthy monounsaturated fat adds richness and mouthfeel, heart friendly.
• Lemon: bright acidic juice adds sour freshness, vitamin C, cuts richness.
• Garlic: pungent aroma small calories may boost immunity, gives deep savory notes.
• Long grain rice: starchy carbohydrate provides energy and bulk, absorbs flavors well.
• Toasted pine nuts: add crunch, buttery flavor, extra fat and a little protein.
• Parsley: adds fresh green brightness, vitamin K, light herbaceous finish to plate.

Ingredient Quantities

• 2 lb bone-in, skin-on chicken thighs (about 6, give or take)
• 2 tbsp za’atar
• 3 tbsp extra virgin olive oil, divided
• 1 lemon, zested and juiced (about 2 tbsp)
• 3 cloves garlic, minced
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 medium yellow onion, thinly sliced
• 1 1/2 cups long grain white rice or basmati, rinsed
• 2 1/4 cups low sodium chicken broth
• 1 tbsp butter (optional)
• 2 tbsp chopped fresh parsley (optional)
• 1/4 cup toasted pine nuts or slivered almonds (optional)
• 1 bay leaf (optional)

How to Make this

1. Preheat oven to 375 F and rinse the rice until the water runs clear; pat the chicken dry with paper towels so the skin gets crispy later. Mix 2 tbsp olive oil, za’atar, lemon zest, minced garlic, 1 tsp kosher salt and 1/2 tsp pepper, coat the chicken well and let sit 10–30 minutes if you got time.

2. Heat a large ovenproof skillet over medium-high, add 1 tbsp oil and when it’s shimmering place chicken skin-side down, don’t crowd the pan. Sear until the skin is deep golden and most fat is rendered, about 6–8 minutes; flip and cook 2–3 minutes more, then remove chicken to a plate but leave about 1–2 tbsp fat in the pan.

3. Add the remaining olive oil if the pan is dry, then toss in the sliced onion and sauté until soft and starting to caramelize, about 5–7 minutes. Add the minced garlic and cook 30 seconds more, don’t let it burn.

4. Stir in the rinsed rice and toast it with the onions for 1–2 minutes so it gets a little nutty and coated in oil. This step makes the rice more flavorful and keeps it from getting mushy.

5. Pour in the chicken broth, lemon juice, and add the bay leaf; scrape the browned bits from the bottom of the pan. Taste the broth and adjust salt if needed.

6. Nestle the chicken thighs back into the rice skin-side up, pour any juices from the plate over the chicken, and dot the rice with the butter if using. Cover the skillet with a tight lid or foil.

7. Transfer the covered skillet to the oven and bake 20–25 minutes until the rice is tender and the chicken reaches 165 F in the thickest part. If you prefer stove-top, simmer very gently, covered, for the same time; just watch the liquid level.

8. Remove from oven, keep covered and let rest 5–10 minutes so the rice steams and the juices settle; this also helps the skin stay crispish.

9. While it rests, toast the pine nuts or slivered almonds in a small dry skillet over medium heat until golden, watch them closely or they’ll burn. Chop the parsley.

10. Discard the bay leaf, fluff the rice with a fork, finish with a squeeze of lemon juice, sprinkle parsley and toasted nuts over everything and spoon any pan juices over the chicken before serving.

Equipment Needed

1. Large ovenproof skillet 12 inch with tight fitting lid or heavy duty foil
2. Chef’s knife
3. Cutting board
4. Fine mesh sieve or small colander for rinsing rice
5. Measuring spoons and measuring cups (including a 1 cup measure)
6. Tongs for searing and moving chicken dont pierce the skin
7. Wooden spoon or heatproof spatula to stir and scrape browned bits
8. Instant read thermometer to confirm 165 F in the thickest part
9. Small dry skillet for toasting nuts
10. Oven mitts and paper towels for handling hot pan and patting chicken dry

FAQ

Za’atar Chicken And Rice Recipe Substitutions and Variations

• Za’atar: no za’atar? Mix 1 tsp sumac + 1 tsp dried thyme (or oregano) + 1 tsp toasted sesame seeds and a pinch of salt for a similar lemony, herby hit.
• Bone-in, skin-on chicken thighs: swap for boneless thighs or chicken breasts. Boneless thighs need ~10-15 min less cooking, breasts cook faster too so watch temp (165°F), and add a little extra oil if you go skinless so it won’t dry out.
• Long grain white rice or basmati: use jasmine rice as a straight swap, or use brown rice but increase broth to ~2 1/2 cups and cook 35-45 minutes until tender. Cauliflower rice works for low-carb, stir in near the end for 5 min.
• Toasted pine nuts or slivered almonds: substitute chopped pistachios, chopped walnuts, or toasted sunflower seeds. Toast them briefly in a dry pan for more flavor, but don’t burn em.

Pro Tips

1) Let the thighs sit at room temp for 20 to 30 minutes before cooking and pat them very dry. That helps them cook evenly and gives better skin crisp, and if you salt them right before searing the skin wont weep moisture.

2) Render and remove excess fat but keep a little in the pan to coat the rice. Tip the pan and spoon off most liquid fat after searing so the rice isnt greasy, but leave 1 to 2 tablespoons for flavor and browning.

3) Toast the rinsed rice a bit longer and taste the broth for seasoning before you cover and bake. Toasting firms the grain and cuts mush, and checking salt now means you wont be stuck with bland rice after it cooks.

4) Let everything rest covered for at least 8 minutes, then if the skin lost crispness, hit it under a hot broiler for 1 to 3 minutes while watching closely. Finish with lemon juice and toasted nuts at the very end for brightness and crunch.