Za'atar One Pot Chicken And Rice
User Reviews
3.8
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
941 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Za'atar One Pot Chicken And Rice
Description
This recipe starts by marinating bone-in, skin-on chicken thighs in a mixture of olive oil, fresh lemon juice, za'atar spice blend, garlic, salt, and black pepper. The marinade infuses the chicken with bright, herbal flavors characteristic of za'atar. After marinating, the chicken is browned in olive oil to develop a crisp skin and deepen flavor.
Following the searing, chopped red onion is cooked until softened, and uncooked long grain rice is added to lightly toast in the skillet. The reserved marinade is combined with chicken stock to form a flavorful cooking liquid added to the pan. The chicken pieces return to the skillet and cook through in this seasoned broth as the rice absorbs the liquid, resulting in tender chicken and moist, fragrant rice all in one pot.
To finish, the dish is garnished with toasted sliced almonds, chopped parsley, and a squeeze of lemon juice, adding contrasting crunch, brightness, and fresh herb notes that complement the za'atar seasoning.
Ingredients
For Marinade
- 1/4 cup olive oil
- 1/4 cup lemon juice fresh
- 2 tablespoons za'atar spice blend
- 2 cloves garlic
- salt
- black pepper
For Dish
- 8 chicken thighs bone-in; skin on
- 1 cup long grain rice uncooked
- 1/4 red onion chopped
- 2 cups chicken stock
- 1 tablespoon olive oil
Garnish
- 1/4 cup almond toasted, sliced
- parsley chopped
- lemon juice
Instructions
- In a bowl, place all marinade ingredients and mix with a fork
- Pour olive oil, lemon juice, and za'atar into a large zip-top bag. Insert the chicken inside. Close the bag and give it a shake so the chicken gets coated with the liquid. Marinate for 15 minutes to overnight
- Heat olive oil in a large rimmed skillet over medium high heat
- Remove chicken from marinade. DO NOT DISCARD THE MARINADE
- Season chicken with salt and pepper
- Place chicken in the pan and brown on both sides. About 5 minutes per side. Work in batches if necessary
- Remove chicken from pan and place aside. Discard the excess oil in the pan leaving just 1 tablespoon of fat
- Add the onion, season with salt and cook for 2-3 minutes or until they soften
- Add the uncooked rice and mix in with the onion. Cook for 1 minute or until the rice toasts a bit.
- Place the marinade in a measuring cup, add enough stock until you get 2 cups of liquid
- Add the chicken stock/marinade into the skillet. Use a wooden spoon to scrape the bottom of the pan to release the toasted up pieces (this has so much flavor)
- When liquid starts to boil, return chicken to pan and cover. Lower the heat to low
- Cook for 25 minutes or until chicken is cooked through and rice is fluffy
- Remove the lid and fluff the rice with a fork
- Squeeze lemon juice over the dish. Sprinkle almonds and parsley
- Serve and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 941 kcal
% Daily Value*
| Calories | 941kcal | 47% |
| Carbohydrates | 47g | 16% |
| Protein | 55g | 110% |
| Fat | 57g | 88% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 286mg | 95% |
| Sodium | 398mg | 17% |
| Potassium | 876mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 8.1mg | 9% |
| Calcium | 104mg | 10% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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