AuthorJaredCategory

Ingredients

 2 tbsp olive oil
 300 ml boiling water
 1 tsp chicken stock
 250 g chicken thighs
 2 tsp za'atar spice blend
 1 brown onion
 1 garlic clove
 2 tsp Moroccan spice mix
 ¾ cup basmati rice
 30 g kale
 1 tbsp currants
 1 mint bunch
 1 zucchini
 1 leek

Method

1

Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion. Finely slice the leek. Peel and finely grate the garlic. Remove the stems from the kale and roughly chop the leaves. Cut the zucchini into 1-2 cm cubes. Rinse the basmati rice well.

2

In a medium bowl, combine the free-range chicken thigh with 1/2 of the olive oil and the za’atar. Add a pinch of salt and pepper and toss to coat well.

3

Crumble the chicken stock cube (use the recommended amount) into a jug, add the boiling water and stir to dissolve.

4

To make the rice pilaf, heat the remaining olive oil in a large frying pan over a medium-high heat. Add the brown onion and leek and cook for 4-5 minutes, or until softened. Add the garlic and Moroccan spice blend and cook for 1-2 minutes, or until fragrant. Add the kale and zucchini and cook for 2-3 minutes, or until softened. Add the basmati rice, currants and the chicken stock mixture. Season with salt and pepper and cover with a lid. Turn the heat down to low and simmer for 10-12 minutes, or until the rice is soft and all the water has been absorbed. If the rice is drying out, add a dash of boiling water.

5

Meanwhile, heat a medium ovenproof frying pan over a medium-high heat. Add the chicken thigh and cook for 2 minutes on each side, or until golden. Transfer the pan to the oven and bake for 8-10 minutes, or until cooked through. Slice into 2 cm strips. Meanwhile, finely chop the mint leaves.

6

Divide the rice pilaf between bowls, top with the za’atar chicken and sprinkle over the mint.

Ingredients

 2 tbsp olive oil
 300 ml boiling water
 1 tsp chicken stock
 250 g chicken thighs
 2 tsp za'atar spice blend
 1 brown onion
 1 garlic clove
 2 tsp Moroccan spice mix
 ¾ cup basmati rice
 30 g kale
 1 tbsp currants
 1 mint bunch
 1 zucchini
 1 leek

Directions

1

Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion. Finely slice the leek. Peel and finely grate the garlic. Remove the stems from the kale and roughly chop the leaves. Cut the zucchini into 1-2 cm cubes. Rinse the basmati rice well.

2

In a medium bowl, combine the free-range chicken thigh with 1/2 of the olive oil and the za’atar. Add a pinch of salt and pepper and toss to coat well.

3

Crumble the chicken stock cube (use the recommended amount) into a jug, add the boiling water and stir to dissolve.

4

To make the rice pilaf, heat the remaining olive oil in a large frying pan over a medium-high heat. Add the brown onion and leek and cook for 4-5 minutes, or until softened. Add the garlic and Moroccan spice blend and cook for 1-2 minutes, or until fragrant. Add the kale and zucchini and cook for 2-3 minutes, or until softened. Add the basmati rice, currants and the chicken stock mixture. Season with salt and pepper and cover with a lid. Turn the heat down to low and simmer for 10-12 minutes, or until the rice is soft and all the water has been absorbed. If the rice is drying out, add a dash of boiling water.

5

Meanwhile, heat a medium ovenproof frying pan over a medium-high heat. Add the chicken thigh and cook for 2 minutes on each side, or until golden. Transfer the pan to the oven and bake for 8-10 minutes, or until cooked through. Slice into 2 cm strips. Meanwhile, finely chop the mint leaves.

6

Divide the rice pilaf between bowls, top with the za’atar chicken and sprinkle over the mint.

Za’atar Chicken & Rice Pilaf