Crispy za'atar chicken pilaf with pomegranate

• chicken thighs8 skin-on 8 skin-on
• olive oil↗3 tbsp 3 tbsp
• garlic cloves↗2

  minced

• lemon↗1

  juiced

• za'atar↗3 tbsp 3 tbsp
• pomegranate seeds↗70g 70g
• parsley↗½ small bunch of ½ small bunch of

  finely chopped

• olive oil↗1 tbsp 1 tbsp
• butter↗50g 50g
• onions2 large 2 large

  sliced

• basmati rice↗220g 220g
• chicken broth↗350ml hot 350ml hot
• pistachios↗70g 70g

  chopped

• chili flakes↗1 tsp 1 tsp

Step-by-step instructions

1. 1

   Combine the chicken thighs, olive oil, 1 tsp salt, garlic and lemon juice in a large bowl. Cover and refrigerate for at least 1 hour, or up to 12 hours.

2. 2

   Preheat the oven to 180°C/160°C with convection/gas 4, and heat a skillet over high heat. Sear the chicken skin‑side down for 5‑7 minutes, until golden and crispy. Transfer to a tray, sprinkle with za'atar and bake for 10 minutes.

3. 3

   For the rice, heat olive oil and butter in a large shallow pot or skillet over medium‑low heat. Sauté the onion with a pinch of salt for 15 minutes, until caramelized and sticky. Add the rice, broth, pistachios and chili flakes. Season. Place the roasted chicken thighs on top of the rice and drizzle with the juices left on the tray. Bake in the oven for 45 minutes, or until the rice is tender. Remove, cover and let rest for 5 minutes.

4. 4

   Sprinkle the chicken pilaf with pomegranate seeds and parsley, then serve in shallow dishes.