Name: Savory Za’atar Chicken and Rice Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 1 lb chicken thighs; 2 tbsp yogurt; 1 tbsp za’atar seasoning; ¾ tsp allspice; 4 garlic cloves (minced); 1 tbsp fresh chopped cilantro; 1 tbsp fresh chopped parsley; ¾ tsp salt; ½ tsp black pepper; ½ fruit lime or lemon juice; 2 tbsp olive oil; 1 tbsp olive oil; 1 red onion, sliced; 2 garlic cloves (minced); ¼ tsp allspice; ¼ tsp turmeric; 1 tbsp fresh chopped parsley; 1½ cups basmati rice, rinsed; 3 cups water; ¾ tsp salt; ½ tsp red chili flakes; ½ cup Greek yogurt or labneh; 3-4 minced garlic cloves; Squeeze of lemon or lime juice; Salt to taste

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Introduction

This savory Za’atar Chicken and Rice dish brings bold Middle Eastern flavors to your dinner table. Marinated chicken thighs are air-fried or baked to perfection and paired with a fragrant turmeric rice pilaf. Served with a creamy garlic yogurt dip, it’s a meal that’s both comforting and exciting.

A deep white bowl holds a base layer of light beige cooked rice with a fluffy texture, topped generously with golden-brown grilled chicken pieces that have charred black grill marks and a slightly crispy surface. Scattered among the chicken are small chunks of sautéed onions and red bell peppers, adding pops of translucent white and bright red. Fresh green parsley leaves are sprinkled over the top, adding vibrant color and freshness to the dish. The bowl is set on a wooden board with a blurred white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb chicken thighs
2 tbsp yogurt
1 tbsp za’atar seasoning
¾ tsp allspice
4 garlic cloves, minced
1 tbsp fresh chopped cilantro
1 tbsp fresh chopped parsley
¾ tsp salt
½ tsp black pepper
½ fruit lime or lemon juice
2 tbsp olive oil
1 tbsp olive oil (for rice)
1 red onion, sliced
2 garlic cloves, minced (for rice)
¼ tsp allspice (for rice)
¼ tsp turmeric
1 tbsp fresh chopped parsley (for rice)
1½ cups basmati rice, rinsed
3 cups water
¾ tsp salt (for rice)
½ tsp red chili flakes
½ cup Greek yogurt or labneh (for yogurt drip)
3-4 minced garlic cloves (for yogurt drip)
Squeeze of lemon or lime juice (for yogurt drip)
Salt to taste (for yogurt dip)

Instructions

Step 1: In a large mixing bowl, combine yogurt, za’atar, allspice, minced garlic, chopped cilantro, parsley, salt, black pepper, lime juice, and olive oil. Toss the chicken thighs in the marinade, making sure they are well coated. Cover and refrigerate for at least 30 minutes or up to 24 hours to develop flavor.
Step 2: If using skewers, thread the marinated chicken pieces onto them. Preheat your air fryer to 400°F (200°C) and air fry the chicken for about 15 minutes, flipping halfway, until cooked through and lightly charred. Alternatively, bake in a preheated oven at 400°F, flipping midway, until fully cooked and golden.
Step 3: In a large pot, heat 1 tbsp olive oil over medium heat. Sauté the sliced red onions until translucent, then add minced garlic and cook for about 30 seconds until fragrant.
Step 4: Stir in fresh parsley, allspice, and turmeric. Add a splash of water if needed to prevent burning. Then add the rinsed basmati rice and stir to coat the grains with the spices and oil.
Step 5: Pour in the water, salt, and red chili flakes. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until rice is tender.
Step 6: Remove the pot from heat, wrap the lid with a kitchen towel to catch moisture, and let the rice steam for 10-15 minutes until fluffy.
Step 7: Fluff the rice gently with a fork and mix in the fresh parsley.
Step 8: Prepare the garlic yogurt drip by mixing Greek yogurt or labneh with minced garlic, lemon or lime juice, and salt to taste.
Step 9: Serve the chicken skewers alongside or nestled in the rice, with the garlic yogurt drip on the side for dipping.

Tips & Variations

For extra smoky flavor, grill the chicken instead of air frying or baking.
If you don’t have za’atar, substitute with a mix of thyme, sumac, and sesame seeds.
Use bone-in chicken thighs for juicier results, but adjust cooking time accordingly.
To make the dish spicier, increase the red chili flakes or add a dash of cayenne pepper to the rice.

Storage

Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The garlic yogurt dip is best served fresh but can be kept refrigerated for up to 2 days.

How to Serve

The image shows a close-up of a white speckled bowl filled with cooked rice mixed with small pieces of browned bacon and sprinkled with chopped green herbs. On top of the rice lie three pieces of grilled chicken, each piece slightly sliced to reveal the juicy, tender inside. The chicken has a golden-brown char with black grill marks and is topped with fresh green herbs, creating a vibrant contrast against the warm tones of the chicken and rice. The bowl sits on a wooden board, with a white marbled textured background visible around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may cook faster and can dry out more easily. Adjust cooking time and avoid overcooking for best results.

Is it necessary to marinate the chicken that long?

While 30 minutes is sufficient for a good flavor boost, marinating for several hours or overnight intensifies the taste and tenderizes the meat more deeply.