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Za'atar Chicken and Rice Pilaf Recipe

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5 from 144 reviews

Za'atar Chicken and Rice is a flavorful Middle Eastern-inspired dish featuring marinated chicken thighs seasoned with za'atar and aromatic spices, air fried to perfection and served with a fragrant turmeric and allspice basmati rice pilaf. Accompanied by a tangy garlic yogurt dip, this recipe offers a balanced combination of savory, herbal, and mildly spicy flavors, perfect for a comforting and vibrant meal.

Ingredients

Za'atar Chicken

  • 1 lb chicken thighs, chopped in medium pieces
  • 2 tablespoons yogurt
  • 1 tablespoon za'atar seasoning
  • ¾ teaspoon allspice
  • 4 garlic cloves
  • 1 tablespoon fresh chopped cilantro
  • 1 tablespoon fresh chopped parsley
  • ¾ teaspoon salt or to taste
  • ½ teaspoon black pepper
  • ½ lime or lemon
  • 1 tablespoon olive oil

Rice Pilaf

  • 1 tablespoon olive oil
  • 1 red onion, sliced
  • 2 garlic cloves
  • ¼ teaspoon allspice (pinch)
  • ¼ teaspoon turmeric (pinch)
  • 1 tablespoon fresh chopped parsley
  • 1½ cups basmati rice (rinsed)
  • 3 cups water
  • ¾ teaspoon salt or to taste
  • ½ teaspoon red chili flakes

Garlic Yogurt Dip

  • ½ cup Greek yogurt or labneh
  • 3-4 minced garlic cloves
  • Squeeze of lemon or lime
  • Salt to taste

Instructions

  1. Marinate the Chicken: In a bowl, combine the yogurt, za'atar seasoning, allspice, minced garlic, chopped cilantro and parsley, salt, black pepper, lime or lemon juice, and olive oil. Add the chopped chicken thighs and mix well to coat. Cover and marinate for as long as possible, up to 24 hours, to allow flavors to fully develop.
  2. Prepare and Cook the Chicken Skewers: Thread the marinated chicken pieces onto wooden skewers. Preheat an air fryer to 400°F (200°C). Place the skewers in the air fryer basket, then cook for 15 minutes, flipping halfway through to ensure even cooking and char marks. Cook until the chicken reaches a safe internal temperature and desired doneness.
  3. Sauté Aromatics for Rice: Heat olive oil in a pan over medium heat. Add the sliced red onion and sauté until translucent, about 4-5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Add Spices and Rice: Stir in chopped parsley, allspice, and turmeric with a splash of water to prevent burning. Add the rinsed basmati rice and stir quickly to coat the grains with oil and spices.
  5. Cook the Rice Pilaf: Pour in 3 cups of water and add salt and red chili flakes. Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 15 minutes until the water is absorbed.
  6. Steam the Rice: After 15 minutes, wrap the pot lid with a kitchen towel to absorb excess moisture and place the lid back on tightly. Let the rice steam for an additional 10-15 minutes off the heat to finish cooking and become fluffy.
  7. Prepare Garlic Yogurt Dip: In a small bowl, mix together Greek yogurt or labneh, minced garlic, lemon or lime juice, and salt to taste. Adjust seasoning as needed.
  8. Combine and Serve: Once the rice is fully cooked, add the cooked and charred chicken skewers directly on top of the rice in the pot. Serve immediately with the garlic yogurt dip on the side. If serving later, keep the skewers on the rice and maintain the lid covered with the towel to keep warm.

Notes

  • Marinating chicken longer (up to 24 hours) enhances flavor and tenderness.
  • Rinsing basmati rice thoroughly before cooking helps remove excess starch and prevents clumping.
  • Wrapping the pot lid with a kitchen towel while steaming rice traps moisture and yields fluffy grains.
  • Wooden skewers should be soaked in water for at least 30 minutes before threading to prevent burning in the air fryer.
  • You can adjust the spiciness by modifying the amount of red chili flakes used in the rice pilaf.
  • If you don’t have an air fryer, the chicken can be grilled or baked at 400°F for about 20 minutes, flipping halfway.

Find it online: https://ameliameals.com/zaatar-chicken-and-rice-pilaf-recipe/