Za’atar Chicken and Rice
A Middle Eastern-inspired dish with tender za’atar-marinated chicken, fluffy rice pilaf, and a creamy garlic yogurt dip. Perfect for family dinners!
Equipment
- Skillet
- Cooking Pot
Ingredients
For the Chicken
- 1 lb chicken thighs chopped into medium pieces
- 2 tbsp yogurt
- 1 tbsp za’atar seasoning
- 3/4 tsp allspice
- 4 cloves garlic minced
- 1 tbsp fresh cilantro chopped
- 1 tbsp fresh parsley chopped
- 3/4 tsp salt or to taste
- 1/2 tsp black pepper
- 1/2 lime or lemon juice only
- 1 tbsp olive oil
For the Rice Pilaf
- 1 tbsp olive oil
- 1 red onion sliced
- 2 cloves garlic minced
- 1/4 tsp allspice pinch
- 1/4 tsp turmeric pinch
- 1 tbsp fresh parsley chopped
- 1.5 cups basmati rice rinsed and soaked
- 3 cups water
- 3/4 tsp salt or to taste
- 1/2 tsp red chili flakes
For the Garlic Yogurt Dip
- 1/2 cup Greek yogurt or labneh
- 3-4 cloves garlic minced
- 1/2 lemon or lime juice only
- salt to taste
Instructions
- Mix yogurt, za’atar, allspice, garlic, herbs, salt, pepper, lemon juice, and olive oil in a bowl. Add chicken and coat well. Marinate for at least 30 minutes.
- Heat olive oil in a pot, add sliced onion, and sauté until golden. Stir in garlic, allspice, turmeric, parsley, and chili flakes.
- Add rinsed basmati rice, sauté for 1–2 minutes, then add water and salt. Bring to a boil, cover, and simmer for 15 minutes until fluffy.
- Heat a skillet over medium-high. Cook marinated chicken until golden brown and cooked through, about 6–8 minutes.
- In a bowl, mix yogurt, garlic, lemon juice, and salt to make the garlic yogurt dip. Chill until serving.
- Fluff the rice, plate with chicken on top, and serve with garlic yogurt dip. Garnish with parsley or cilantro.
Notes
For deeper flavor, marinate the chicken overnight. Serve with warm pita bread and extra garlic yogurt dip for dipping.
