Save
Za’atar Chicken and Rice brings together the tangy warmth of Middle Eastern spices with silky basmati rice and a punchy garlic yogurt dip. This kind of meal is just as perfect for a family weeknight as it is for pulling out all the stops at a get-together. The savory marinade makes even basic chicken thighs taste restaurant-worthy and using just one pan for rice means fewer dishes piling up afterward.
I first learned to make this dish after a trip to Istanbul and it quickly became my go-to for friends who say they do not like chicken A few bites in and they are totally converted
Ingredients
- Chicken thighs: Choose bone-in or boneless for the most succulent flavor Look for meat with a bit of marbling for best results
- Yogurt: Adds moisture and tenderness to the chicken Try whole milk plain yogurt
- Za’atar seasoning: This blend gives earthy bold flavor Aim for a fresh blend with plenty of sumac and sesame seeds
- All spice: Offers sweet warmth Balance with other spices in your blend
- Garlic cloves: Fresh garlic infuses the marinade For even stronger flavor smash before mincing
- Chopped cilantro and parsley: Add color and a fresh finish Use flat-leaf parsley if you have it
- Salt and black pepper: Season everything to bring out the spice The recipe is built to taste so adjust up or down
- Lime or lemon: Brings the perfect punch of acidity Roll the fruit on the counter before juicing to release more juice
- Olive oil: Helps brown the chicken and adds richness Pick a fruity olive oil that smells grassy and clean
- Red onion: Sliced for depth and gentle sweetness in the rice Thinner slices cook more evenly
- Turmeric and all spice: Layer extra flavor into your rice Even a little will boost color and taste
- Basmati rice: Choose long-grain for a fluffy result Rinse two or three times until the water runs clear
- Red chili flakes: Optional if you want a touch of heat Use a small pinch and build as you go
- Greek yogurt or labneh: Use thick plain yogurt for the dip Full-fat versions are creamiest
- Extra garlic for the dip: This is where you can really let things get garlicky
- Lemon or lime juice: Brings acidity and ties all three components together
Step-by-Step Instructions
- Marinate the Chicken:
- Combine yogurt zaatar all spice minced garlic chopped herbs salt pepper citrus juice and olive oil in a large bowl Add the chicken pieces and coat thoroughly Cover and chill for at least one hour up to 24 hours for maximum flavor
- Cook the Chicken:
- Thread marinated chicken onto presoaked wooden skewers Place in the air fryer at 400 F and cook for seven to eight minutes Flip each skewer then cook for another six to eight minutes until nicely charred and cooked through
- Prepare the Rice Pilaf:
- Heat olive oil in a large pan over medium heat Add sliced red onion and cook for about five minutes stirring until translucent Stir in minced garlic and saute for one minute until fragrant Toss in chopped parsley all spice and turmeric Stirr quickly then add a small splash of water to prevent spices from sticking
- Simmer the Rice:
- Add rinsed basmati rice and give everything a gentle stir to coat Add measured water salt and red chili flakes Raise heat to bring to a boil Lower the heat cover tightly and let simmer undisturbed for fifteen minutes
- Steam the Rice:
- After simmering wrap the pan lid with a clean kitchen towel and fit it tightly on the pan This seals in the steam Turn off the stove and let rice continue steaming for ten to fifteen minutes Fluff gently before serving
- Make the Garlic Yogurt Dip:
- Mix Greek yogurt minced garlic a squeeze of lemon or lime and salt in a small bowl Adjust seasoning as desired Chill until ready to serve
- Serve and Finish:
- Arrange hot rice on a large platter or in individual bowls Top with charred chicken skewers Serve with generous spoonfuls of the garlic yogurt dip and lemon wedges if desired
Save
I always look forward to the hit of zaatar in this dish The mix of tangy sumac and toasted sesame lights up your tastebuds Every time we make this as a family we argue over who gets the crispiest piece from the edge of the skillet
Storage tips
If you are making this ahead store the chicken and rice separately in air-tight containers in the refrigerator They both keep well for up to three days The garlic yogurt dip will last three to four days but keep it in its own covered bowl for freshness Reheat chicken gently in the oven or in a skillet and steam the rice with a few drops of water to bring back fluffiness
Ingredient substitutions
If you cannot find zaatar try mixing dried thyme oregano sumac and sesame seeds You can swap out basmati rice for jasmine or even long-grain brown rice but adjust the cooking time Yogurt can be replaced with a non-dairy alternative if needed Use tofu cubes for a vegetarian spin
Serving suggestions
Pile the chicken and rice onto a sharing platter to serve family-style Or tuck everything into warm pita bread along with sliced cucumber tomatoes and greens for an easy wrap Pass around extra yogurt dip and scatter pomegranate seeds or toasted pine nuts over the top for color
Cultural context
Za’atar is a cornerstone of Levantine kitchens and is used on everything from roasted meats to bread The marinade style in this recipe is borrowed from classic Turkish and Syrian kebabs The rice pilaf reflects a tradition of pairing grains and proteins in Middle Eastern cuisine to make hearty well rounded meals
Recipe FAQs
- → How long should the chicken marinate?
For best flavor, marinate the chicken for at least 2 hours, and up to 24 hours if possible.
- → Can I cook the chicken without an air fryer?
Yes, the chicken can be baked or grilled instead of air fried. Adjust the cooking time until cooked through.
- → What kind of rice works best?
Basmati rice is ideal because of its fluffy texture and aromatic quality. Other long-grain rice can also be used.
- → Is it necessary to use za’atar seasoning?
Za’atar lends a unique herby flavor, but in a pinch you can use a mix of thyme, sesame seeds, and sumac as a substitute.
- → How do I serve the garlic yogurt dip?
Spoon the garlic yogurt over the chicken and rice, or serve it on the side for dipping.