CRISPY ZA'ATAR CHICKEN PILAF WITH POMEGRANATE
Nestle crispy za'atar chicken pieces amongst pistachio pilaf rice for an irresistible supper. It's a riot of colour, texture and flavour
Provided by Esther Clark
Categories Dinner
Time 1h35m
Number Of Ingredients 14
Steps:
- Toss together the chicken thighs oil, 1 tsp salt, garlic and lemon juice in a large bowl. Cover and chill for at least 1 hr, or up to 12 hrs.
- Heat the oven to 180C/160C fan/gas 4, and heat a frying pan over a high heat. Fry the chicken, skin-side down, for 5-7 mins, or until golden and crisp. Transfer to a baking tray and sprinkle with the za'atar, then roast for 10 mins.
- For the rice, heat the oil and butter in a large, shallow casserole or frying pan over a low-medium heat. Fry the onions with a pinch of salt for 15 mins until caramelised and sticky. Stir in the rice, stock, pistachios and chilli flakes. Season. Arrange the roasted chicken thighs on top of the rice, and pour over any roasting juices from the tray. Cook in the oven for 45 mins, or until the rice is tender. Remove from the oven, cover and rest for 5 mins.
- Scatter the chicken pilaf with the pomegranate seeds and parsley, then serve in shallow bowls.
Nutrition Facts : Calories 743 calories, Fat 39 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 36 grams protein, Sodium 2.1 milligram of sodium
PAN-ROASTED CHICKEN WITH ZA'ATAR, POTATOES, AND GREENS
A tip when making this chicken dinner: Cutting slashes into the meat helps it absorb the flavor of the za'atar (herb) rub in this easy one-sheet pan meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees, with racks in upper and lower thirds. In a small bowl, mix za'atar with 2 tablespoons oil and 2 teaspoons salt.
- With a sharp knife, cut two 1-inch-long slashes in each piece of chicken, through skin and down to bone. Rub za'atar mixture all over chicken and into slashes.
- On a rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast in lower third of oven, stirring once, until starting to brown, about 20 minutes. Toss onion with remaining 1 tablespoon oil; season with salt and pepper; add to baking sheet along with chicken pieces and lemon halves. Roast until a thermometer inserted into thickest parts of chicken (not touching bones) registers about 150 degrees, 25 to 30 minutes.
- Switch oven to broiler setting. Move baking sheet to upper third of oven; broil until chicken is browned, 2 to 3 minutes. Drizzle kale lightly with oil; season with salt and pepper. Scatter kale over chicken and broil until just wilted and thermometer inserted into thickest parts of chicken registers 165 degrees, 1 to 2 minutes more. Let cool slightly, then squeeze lemon halves over chicken. Remove chicken to a platter; toss vegetables together and serve alongside.
OVEN-ROASTED ZA'ATAR CHICKEN BREASTS
This za'atar-marinated chicken gets an extra dose of za'atar seasoning right before being roasted in the oven for a tender and juicy meal. Za'atar is a Middle Eastern spice blend found in most spice shops or you can make your own using one of the many recipes found online. Serve the za'atar chicken with couscous, roasted potatoes, or atop a salad.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h30m
Yield 4
Number Of Ingredients 7
Steps:
- Pound chicken breasts to a 1-inch thickness for even cooking. Place in a large resealable plastic bag.
- Combine 2 tablespoons za'atar seasoning, lemon juice, olive oil, and garlic in a small bowl. Pour mixture over the chicken and toss to coat evenly. Seal the bag and refrigerate for 2 to 8 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
- Place chicken breasts on the prepared baking sheet and sprinkle with remaining za'atar seasoning.
- Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 23 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with salt.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 3 g, Cholesterol 67.2 mg, Fat 9.8 g, Fiber 1.2 g, Protein 24.9 g, SaturatedFat 1.8 g, Sodium 100.3 mg, Sugar 0.2 g
ZA'ATAR CHICKEN AND RICE PILAF RECIPE BY TASTY
This chicken and rice dish makes a great meal for special occasions or impressing guests. It's quite simple to prepare but is full of flavor, and the za'atar brings it all together. Brining the chicken keeps the meat moist while the skin gets nice and crispy, making for a great presentation and almost foolproof cooking. The rice pilaf is hearty and savory, and it cooks up quickly while the chicken roasts.
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 28
Steps:
- Spatchcock the chicken: Place the chicken, breast-side down, on a cutting board. Using a pair of kitchen shears or a very sharp knife, find the backbone of the chicken and cut up both sides to remove. Remove any giblets remaining inside the chicken. Turn the chicken over and press down on the breastbone until the chicken lies flat.
- Make the brine: In a small, dry pan, toast the peppercorns, fennel seeds, and coriander seeds until fragrant and starting to change color, 1-2 minutes.
- Transfer the toasted spices to a large pot with 1 quart (1 liter) of water, the oregano, thyme, bay leaves, salt, brown sugar, and soy sauce. Bring to a boil over high heat, stirring to dissolve the sugar and salt, then let boil for 1 minute. Remove the pot from the heat. Transfer the brine to a large container. Cool the brine by adding the remaining water.
- Place the chicken in the brine, cover the container, and chill in the refrigerator for at least 6 hours, or overnight.
- Preheat the oven to 450°F (230°C). Place a wire rack or roasting rack on top of a baking sheet.
- Make the chicken seasoning: In a food processor, combine the lemon peel, garlic, and canola oil. Process into a thick paste.
- Remove the chicken from the brine and pat dry with paper towels. Use your fingers to carefully separate the skin from the breasts and thighs. Rub the lemon garlic paste over the bird, making sure to get some under the skin. Rub the softened butter underneath and over the skin. Season on both sides with the salt and za'atar. Place the chicken on the rack set over the baking sheet, breast-side up.
- Roast the chicken for 40-50 minutes, until the breast meat reaches 145°F (63°C).
- Roast until the thigh meat, near the bones, reaches 160°F (71°C). Remove from the oven and let rest for 5-10 minutes.
- Meanwhile, make the rice pilaf: Place the rice in a fine-mesh sieve and rinse under running water until the water runs clear. Transfer the rice to a medium bowl and cover with water by 1 inch (2.5 cm). Soak for 10 minutes.
- Add the chicken stock to a small pot and bring to a boil, then cover and reduce the heat to low so the stock stays warm.
- In a large pot or pan over medium heat, combine the butter, garlic, and fideo. Cook, stirring constantly, until most of the noodles are golden brown, about 5 minutes.
- Drain the rice once the noodles are toasted, then add to the pan and sauté until the rice is dry and coated with the butter, 2-3 minutes.
- Add the hot chicken stock, then reduce the heat to low, cover, and cook until the noodles curl up, about 15 minutes. Fluff the pilaf with a fork, then cover again and let sit for at least 5 minutes before serving.
- Make the za'atar oil: In a small bowl, mix together the olive oil, za'atar, and salt.
- Carve the chicken, then arrange over the rice pilaf and spoon the za'atar oil over. Garnish with parsley and serve with lemon wedges.
- Enjoy!
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ZA’ATAR ROAST CHICKEN WITH PILAF, POMEGRANATE AND NUTS
From gourmettraveller.com.au
Cuisine Middle EasternAuthor Lisa FeatherbyServings 8Total Time 2 hrs
- Preheat oven to 180C. Roast pistachios and pine nuts on a baking tray until golden (8-12 minutes). Set aside to cool.
- For za'atar, pound herbs with a mortar and pestle until coarsely crushed, then add sesame seeds and sumac, and pound until finely ground.
- Rinse chickens inside and out under cold running water, pat dry with paper towels and place in a roasting pan on top of onions. Rub chicken all over with oil, garlic and za'atar, then roast, basting occasionally, until cooked through and juices run clear when thigh is pierced with a skewer (1 hour 20 minutes to 1 hour 25 minutes). Increase oven to 250C and roast, basting occasionally, until golden brown (5 minutes). Season to taste with lemon juice and salt and pepper, and rest for 5 minutes.
- Meanwhile, for pilaf, sauté onions, spices and bay leaves in butter and oil in a casserole over medium heat until onion starts to caramelise (7-8 minutes). Add rice and stir to coat, then add stock, season to taste and bring to a simmer. Cover, then bake until rice is cooked (15 minutes). Stir in lemon rind, cover with a tea towel and leave to steam for 5-6 minutes.
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