Za'atar Chicken and Rice Recipe

This delicious Za'atar Chicken and Rice recipe taps into our Middle-Eastern roots. It has a great balance of savory, tangy, and earthy flavors. It's super versatile, so you can also add a drizzle of olive oil or tahini on top if you like! Enjoy cooking!

Za'atar Chicken and Rice Recipe

Ingredients:

For the Zaatar Chicken:

4 boneless, skinless chicken breasts (or thighs if preferred)
2 tbsp olive oil
2 tbsp za'atar spice blend (store-bought or homemade – see below for a recipe)
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp ground cumin (optional)
Salt and black pepper to taste
Zest of 1 lemon (optional)

For the Rice:

1 ½ cups basmati rice (or any long-grain rice)
3 cups chicken broth (or water)
1 tbsp olive oil or butter
1 small onion, finely chopped
1 cinnamon stick (optional)
2-3 whole cloves (optional)
Salt to taste

Optional Garnishes:

Fresh parsley or cilantro, chopped
Toasted pine nuts or almonds
Lemon wedges

Instructions:

1. Marinate the Chicken:

In a small bowl, mix together the olive oil, za'atar, lemon juice, garlic, cumin, salt, and pepper.
Rub this marinade over the chicken breasts, making sure they are fully coated.
Let the chicken marinate for at least 30 minutes, or for best results, overnight in the refrigerator.

2. Cook the Rice:

Rinse the rice under cold water until the water runs clear.
In a medium saucepan, heat the olive oil (or butter) over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Add the rinsed rice and stir to coat it in the oil and onion mixture.
Pour in the chicken broth (or water), and add the cinnamon stick, cloves, and a pinch of salt.
Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for 15-20 minutes, until the rice is tender and the liquid has been absorbed.
Once cooked, remove the rice from heat, and let it sit covered for 5 minutes. Then fluff it with a fork.

3. Cook the Chicken:

Preheat your grill, grill pan, or skillet over medium-high heat.
Add a little olive oil to the pan (if needed) and cook the chicken for 5-7 minutes per side, or until it reaches an internal temperature of 165°F (74°C) and is golden brown on the outside. If using chicken thighs, they may take a bit longer.
After cooking, let the chicken rest for 5 minutes before slicing it thinly or serving it whole.

4. Assemble the Dish:

Serve the za'atar chicken on a bed of the fragrant rice.
Optionally, garnish with fresh parsley or cilantro, toasted pine nuts or almonds, and a few wedges of lemon.