Za'atar Chicken and Rice Pilaf (Printable Version)
Juicy za’atar-marinated chicken pairs perfectly with aromatic rice pilaf and tangy garlic yogurt.
# What You'll Need:
→ Za'atar Chicken
01 -
450 g chicken thighs, cut into medium pieces
02 -
30 ml plain yogurt
03 -
15 ml za’atar seasoning
04 -
4 ml ground allspice
05 -
4 garlic cloves, minced
06 -
15 ml fresh cilantro, finely chopped
07 -
15 ml fresh parsley, finely chopped
08 -
4 ml salt, or to taste
09 -
2 ml black pepper
10 -
½ lime or lemon, juiced
11 -
15 ml olive oil
→ Rice Pilaf
12 -
15 ml olive oil
13 -
1 red onion, thinly sliced
14 -
2 garlic cloves, minced
15 -
1 ml ground allspice
16 -
1 ml ground turmeric
17 -
15 ml fresh parsley, chopped
18 -
285 g (1½ cups) basmati rice, rinsed
19 -
720 ml water
20 -
4 ml salt, or to taste
21 -
2 ml red chilli flakes
→ Garlic Yogurt Dip
22 -
120 g Greek yogurt or labneh
23 -
3–4 garlic cloves, finely minced
24 -
Juice of ½ lemon or lime
25 -
Salt, to taste
# Steps To Follow:
01 -
Combine yogurt, za’atar, allspice, minced garlic, cilantro, parsley, salt, black pepper, lime or lemon juice, and olive oil in a bowl. Add chicken thighs and mix thoroughly. Cover and marinate in the refrigerator for at least 1 hour and up to 24 hours.
02 -
Thread the marinated chicken pieces onto wooden skewers. Air fry at 200°C for approximately 15 minutes, turning halfway, until the chicken is cooked through and slightly charred.
03 -
Heat olive oil in a saucepan over medium heat. Sauté sliced onion until translucent. Add minced garlic and continue to sauté for 30 seconds until aromatic.
04 -
Stir in parsley, allspice, and turmeric, adding a small splash of water to prevent scorching. Add rinsed basmati rice; stir to coat grains evenly.
05 -
Pour in water, then add salt and red chilli flakes. Bring mixture to a boil, reduce heat to low, cover, and cook for 15 minutes.
06 -
After 15 minutes, turn off the heat. Wrap the lid with a clean kitchen towel and cover the pot tightly. Let the rice steam for an additional 10–15 minutes until fluffy.
07 -
Mix Greek yogurt or labneh in a bowl with minced garlic, lemon or lime juice, and salt. Stir until well blended and refrigerate until serving.
08 -
Place grilled chicken skewers on top of the cooked rice pilaf and serve immediately with garlic yogurt dip on the side.
# Notes and Tips:
01 -
For the most flavorful result, marinate the chicken overnight. If preparing ahead, keep the cooked skewers over hot rice and cover with a towel-wrapped lid to retain moisture.