Crispy zaatar chicken pilaf with pomegranate

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Recipe from Topfood
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1 h. 20 min
2021-11-29-zkdtqp-indian-chinese-fried-rice-with-chicken-served-in-a-2021-09-01-02-52-30-utc
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Updated 18.08.2022
Nestle crispy za’atar chicken pieces amongst pistachio pilaf rice for an irresistible supper. It's a riot of color, texture and flavor. Just try it!

Ingredients
servings

  • Skin-on chicken thighs
    8 pcs.
  • Olive oil
    3 tbsp.
  • Garlic cloves, crushed
    2 pcs.
  • Lemon, juiced
    1 pcs.
  • Za’atar
    3 tbsp.
  • Pomegranate seeds
    5,6 tbsp.
  • Bunch of parsley, finely chopped
    pcs.
  • Olive oil
    1 tbsp.
  • Butter
    4 tbsp.
  • Onions, sliced
    2 pcs.
  • Basmati rice
    cups
  • Chicken stock
    12 fl. oz
  • Pistachios, chopped
    5,6 tbsp.
  • Chili flakes
    1 tsp.

Nutrition facts per 100 g

  • Calories

    743 kcal

  • Protein

    36 g

  • Fat

    39 g

  • Carbohydrates

    60 g

Method

  • Toss together the chicken thighs oil, salt, garlic and lemon juice in a large bowl. Cover and chill for at least 1 hour, or up to 12 hours.

  • Heat the oven to 350 F, and heat a frying pan over a high heat. Fry the chicken, skin-side down, for 5-7 mins, or until golden and crisp. Transfer to a baking tray and sprinkle with the za’atar, then roast for 10 mins.

  • For the rice, heat the oil and butter in a large, shallow casserole or frying pan over a low-medium heat. Fry the onions with a pinch of salt for 15 mins until caramelized and sticky. Stir in the rice, stock, pistachios and chili flakes. Season. Arrange the roasted chicken thighs on top of the rice, and pour over any roasting juices from the tray. Cook in the oven for 45 mins, or until the rice is tender. Remove from the oven, cover and rest for 5 mins.

  • Scatter the chicken pilaf with the pomegranate seeds and parsley, then serve in shallow bowls.

Bon Appetit!

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