Za'atar Chicken and Rice
My viral Mediterranean Za'atar Chicken and Rice is zesty, tangy and wholesome from the most delicious za'atar yogurt marinade.
Ingredients
Ingredients for za’atar chicken
- 1 lb chicken thighs chopped in medium pieces
- 2 tablespoon yogurt
- 1 tablespoon zaatar seasoning
- ¾ teaspoon all spice
- 4 garlic cloves
- 1 tablespoon each fresh chopped cilantro and parsley
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ of a lime or lemon
- 1 tablespoon olive oil
Ingredients for rice pilaf
- 1 tablespoon olive oil
- 1 red onion sliced
- 2 cloves garlic
- ¼ teaspoon all spice pinch
- ¼ teaspoon turmeric pinch
- 1 tablespoon fresh chopped parsley
- 1 ½ cup basmati rice you can increase the quantity
- 3 cups water
- ¾ teaspoon salt or to taste
- ½ teaspoon red chilli flakes
Ingredients for garlic yogurt drip
- ½ cup Greek yogurt or labneh
- 3-4 minced garlic cloves
- Squeeze of lemon or lime
- Salt to taste
Instructions
- Preparation: Mix the yogurt marinade in a bowl and let the chicken marinate for as long as you can up to 24 hours.
- Thread through wooden skewers and air fry at 400 F for 15 mins flipping halfway through (or until your desired doneness)
- For rice, heat a pan with oil and sauté onion till translucent then add minced garlic and sauté for 30 seconds till fragrant.
- Add parsley, all spice and turmeric (add a touch of water so the spices don’t burn).
- Next add the rinsed basmati rice, give a quick stir then add water. Add salt and chilli flake and let the water come to a boil then cook covered for 15 mins.
- After 15 minutes, wrap the lid with a kitchen towel to seal the pot. This will allow the rice to steam and cook to perfection, about 10-15 more minutes, then turn off the stove.
- Add the cooked and charred chicken skewers straight in the pot and serve with the garlic yogurt dip.
- *If serving a little later just add the chicken skewers and keep the lid with the cloth on.
- For the dip mix all the ingredients in a bowl and serve.