Savory Za’atar Chicken and Rice Recipe
Savory Za’atar Chicken and Rice is a deliciously fragrant Middle Eastern-inspired dish featuring marinated chicken thighs cooked to perfection and served over a flavorful basmati rice pilaf. The dish is complemented by a refreshing garlic yogurt dip, making it an ideal dinner that’s both satisfying and packed with vibrant spices and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Air Frying
- Cuisine: Middle Eastern
- Diet: Gluten Free
Ingredients
Scale
For the Chicken Marinade
- 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
For the Rice Pilaf
- 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
For the Yogurt Drip
- ½ cup Greek yogurt or labneh
- 3–4 minced garlic cloves
- Squeeze of lemon or lime juice
- Salt to taste
Instructions
- Marinate Chicken: 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 chopped chicken thighs in this marinade until well coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to develop deeply. For maximum flavor infusion, marinate up to 24 hours.
- Cook Chicken: If using skewers, thread the marinated chicken pieces onto them. Preheat your air fryer to 400°F (200°C). Air fry the chicken for about 15 minutes, flipping halfway through, until the chicken is fully cooked and lightly charred. Alternatively, bake the chicken in a preheated oven at 400°F, flipping midway through cooking, until you achieve a golden color and the chicken is cooked through.
- Prepare Rice Pilaf: Heat olive oil in a large pot over medium heat. Add sliced red onions and sauté until translucent. Add minced garlic and cook for about 30 seconds until fragrant. Stir in fresh parsley, allspice, and turmeric. If the mixture begins to stick or dry out, add a splash of water to prevent burning. Stir in the rinsed basmati rice to coat the grains evenly with the spices and oil. Pour in water, salt, and red chili flakes, then bring the mixture to a boil. Cover the pot, reduce heat to low, and let it simmer gently for 15 minutes. Once cooked, turn off the heat and wrap the pot lid with a kitchen towel. Let it steam off heat for 10-15 minutes to ensure the rice is fluffy and fully cooked.
- Assemble and Serve: Fluff the rice gently with a fork and mix in the fresh chopped parsley. Serve the cooked chicken skewers on top of the rice or alongside it. To make the yogurt drip, combine Greek yogurt or labneh with minced garlic, a squeeze of lemon or lime juice, and salt to taste. Serve this refreshing dip alongside the chicken and rice for a delicious contrast that complements the spices beautifully.
Notes
- Marinating the chicken overnight intensifies the flavor and tenderizes the meat.
- If you do not have an air fryer, baking works as an excellent alternative for cooking the chicken.
- Tie a kitchen towel around the pot lid when steaming rice to absorb excess moisture and prevent soggy rice.
- Use fresh herbs for the best flavor in both the marinade and rice pilaf.
- Adjust red chili flakes to your heat preference or omit if you want a milder dish.
- For gluten-free, ensure the za’atar seasoning does not contain any wheat derivatives.
Keywords: Za'atar chicken, chicken and rice, Middle Eastern chicken, za'atar seasoning, basmati rice pilaf, air fryer chicken, yogurt garlic dip
