Description
Savory Za’atar Chicken and Rice is a delicious Middle Eastern-inspired dish combining tender, marinated chicken thighs with aromatic basmati rice pilaf. The chicken is seasoned with za’atar, allspice, garlic, and fresh herbs, then cooked to perfection. Served with a flavorful garlic yogurt drizzle, this recipe offers a hearty and aromatic dinner perfect for any night of the week.
Ingredients
Scale
Chicken Marinade
- 1 lb chicken thighs, chopped
- 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
Rice Pilaf
- 1 tbsp olive oil (for rice)
- 1 red onion, sliced
- 2 garlic cloves, minced (for rice)
- 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
Garlic Yogurt Drip
- ½ cup Greek yogurt or labneh
- 3–4 minced garlic cloves
- Squeeze of lemon or lime juice
- Salt, to taste
Instructions
- Marinate Chicken: In a large mixing bowl, combine yogurt, za’atar, allspice, minced garlic, chopped cilantro, parsley, salt, black pepper, lime juice, and olive oil. Toss the chopped chicken thighs in this marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes or up to 24 hours for the best flavor infusion.
- Cook Chicken: If using skewers, thread the marinated chicken pieces onto them. Preheat your air fryer to 400°F (200°C), then air fry for about 15 minutes, flipping halfway, until cooked through and lightly charred. Alternatively, bake in a preheated oven at 400°F, flipping midway, until the chicken is fully cooked and has a nice golden color.
- Prepare Rice Pilaf: In a large pot, heat olive oil over medium heat. Sauté the sliced red onions until they become translucent, then add minced garlic and cook for about 30 seconds until fragrant. Stir in parsley, allspice, and turmeric, adding a splash of water if needed to prevent burning. Then, add the rinsed basmati rice, stirring to coat the grains. Pour in the water, salt, and red chili flakes. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes. Afterward, wrap the pot lid with a kitchen towel and let it steam off heat for 10-15 minutes until fluffy.
- Assemble and Serve: 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. Prepare the garlic yogurt drip by mixing Greek yogurt, minced garlic, lemon or lime juice, and salt. Serve the yogurt dip alongside the chicken and rice for a delightful flavor contrast.
Notes
- Marinate the chicken for at least 30 minutes, but for deeper flavor, refrigerate up to 24 hours.
- If you don’t have an air fryer, baking the chicken in the oven at 400°F is a great alternative.
- Rinsing the basmati rice helps remove excess starch and improves texture.
- Wrapping the pot lid with a kitchen towel traps steam and ensures fluffy rice.
- Adjust red chili flakes according to how spicy you prefer the dish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Air Frying
- Cuisine: Middle Eastern
Keywords: za'atar chicken, chicken and rice, Middle Eastern chicken, air fryer chicken, za'atar recipe, basmati rice pilaf, garlic yogurt dip
