Ingredients

1 lb chicken thighs

2 tbsp yogurt

1 tbsp za’atar seasoning

¾ tsp allspice

4 garlic cloves, minced

1 tbsp fresh chopped cilantro

1 tbsp fresh chopped parsley

¾ tsp salt

½ tsp black pepper

½ fruit lime or lemon juice

2 tbsp olive oil

1 tbsp olive oil (for rice)

1 red onion, sliced

2 garlic cloves (for rice), minced

¼ tsp allspice (for rice)

¼ tsp turmeric

1 tbsp fresh chopped parsley (for rice)

1½ cups basmati rice, rinsed

3 cups water

¾ tsp salt (for rice)

½ tsp red chili flakes

½ cup Greek yogurt or labneh (for yogurt drip)

3-4 minced garlic cloves (for yogurt drip)

Squeeze of lemon or lime juice (for yogurt drip)

Salt to taste (for yogurt dip)

Instructions

Step 1: In a large mixing bowl, combine yogurt, za’atar, allspice, minced garlic, chopped cilantro, chopped parsley, salt, black pepper, lime or lemon juice, and olive oil. Toss the chicken thighs in this marinade until they are well coated. Cover and refrigerate for at least 30 minutes or up to 24 hours to let the flavors develop.

Step 2: If using skewers, thread the marinated chicken pieces onto them. Preheat your air fryer to 400°F (200°C) and air fry the chicken for about 15 minutes, flipping halfway through, until fully cooked and lightly charred. Alternatively, bake in a preheated oven at 400°F, flipping midway, until golden and cooked through.

Step 3: In a large pot, heat 1 tablespoon of olive oil over medium heat. Sauté the sliced red onions until translucent, then add minced garlic and cook for about 30 seconds until fragrant.

Step 4: Stir in parsley, allspice, and turmeric. Add a splash of water if the mixture starts to stick or burn.

Step 5: Add the rinsed basmati rice and stir to coat the grains with the spices. Pour in the water, salt, and red chili flakes. Bring to a boil, then cover the pot and reduce heat to low.

Step 6: Simmer the rice for 15 minutes. After cooking, wrap the pot lid with a kitchen towel and let the rice steam off heat for 10–15 minutes until fluffy.

Step 7: Gently fluff the rice with a fork and mix in the fresh parsley. Add the cooked chicken skewers directly into the rice pot for serving or keep them aside.

Step 8: Prepare the garlic yogurt drip by mixing Greek yogurt or labneh with minced garlic, a squeeze of lemon or lime juice, and salt to taste. Serve it alongside the chicken and rice for a delicious contrast.

Tips & Variations

Marinate the chicken overnight to deepen the flavor and tenderize the meat.

For extra smokiness, grill the chicken instead of air frying or baking.

Use chicken breasts if preferred, but adjust cooking time as they cook faster than thighs.

Add toasted pine nuts or slivered almonds to the rice for a crunchy texture.

Substitute za’atar with a mix of dried thyme, oregano, and sumac if unavailable.

FAQs

Can I use a different type of rice?

Basmati rice is preferred for its aroma and fluffy texture, but long-grain white rice can be substituted. Adjust water and cooking times according to the rice type used.

What can I serve with this dish?

This dish pairs well with a simple green salad, roasted vegetables, or warm pita bread to make a complete meal.