Za'atar Chicken and Rice

Za'atar Chicken and Rice

from realsimple.com
Dinner
45 min
4 servings

Juicy chicken thighs are seasoned with herby za’atar for an aromatic dish that will brighten up any weeknight. It's a one-pan winner.

Ingredients

  • 2 tbsp.olive oil
  • 4bone-in, skin-on chicken thighs
  • ½ tsp.freshly ground black pepper
  • 1 ¾ tsp.kosher salt, divided
  • 1 tbsp.finely chopped garlic (from about 3 cloves)
  • 1 cupjasmine rice, rinsed
  • 4 tbsp.toasted slivered almonds, divided
  • 1 ½ tbsp.za’atar, divided
  • 2 tbsp.pomegranate arils
  • chopped fresh flat-leaf parsley, for garnish (optional)
  • lemon wedges, for serving

Directions

  1. 1

    Sear chicken: Preheat oven to 350°F with rack in top third position. Heat oil in a large, high-sided, oven-safe skillet over medium. Sprinkle chicken with pepper and 1 teaspoon salt. Place chicken, skin side down, in hot oil. Cook, undisturbed, until skin is golden brown and easily releases from skillet, 8 to 10 minutes. Flip; cook until bottom is lightly browned, 1 to 2 minutes. Transfer chicken to a plate.

  2. 2

    Cook garlic and rice: Add garlic to skillet; cook, stirring constantly, until fragrant, about 30 seconds. Stir in 1 3/4 cups water, rice, 2 tablespoons almonds, 1 tablespoon za’atar, and remaining 3/4 teaspoon salt. Nestle chicken, skin side up, into rice mixture. Bring to a boil over high. Cover skillet with aluminum foil or an oven-safe lid.

  3. 3

    Bake chicken and rice: Bake until rice is just tender and a thermometer inserted in thickest part of chicken reads 165°F, about 20 minutes. Remove skillet from oven and uncover. Increase oven temperature to broil. Sprinkle chicken with remaining 1/2 tablespoon za’atar. Broil until chicken is crisp, about 4 minutes.

  4. 4

    Garnish and serve: Fluff rice with a fork. Top with pomegranate arils and remaining 2 tablespoons almonds. Garnish with parsley (if using) and serve with lemon wedges.