This delicious One Pot Chicken And Rice recipe is seasoned with za’atar and topped with lemon, almonds, and parsley. A delicious quick dinner idea
Za’atar One Pot Chicken And Rice
This has to be one of the most flavorful dishes that came out of my kitchen. The chicken thighs have a crispy skin with a moist interior while the rice is creamy and full of spices. On top, I placed some crunchy almonds, a bit of lemon juice, and fresh parsley.
While it’s very easy to make, you can serve this dish for a weeknight dinner or for entertainment as well. Simply use a bigger skillet, or cook it in 2 skillets and when ready, place everything in a nice baking dish. It’ll definitely be a hit.
If you’ve never tried Za’atar, it’s a Middle Eastern spice mixture containing thyme, sesame seeds, sumac, etc. It’s really delicious and you can sprinkle it over anything. I love sauteeing with it and use it as a topping for my challah bread.
For this Za’atar One Pot Chicken And Rice, I used chicken thighs, but if you’d like, you can substitute for legs, bone-in breasts, etc. Just make sure to leave the skin on, it’ll give a nice crispy crust when browned.
The process is quite simple, you can add subtract ingredients to your liking, next time, I’ll add some olives and roasted peppers. Who doesn’t love that briny taste?
I hope you can try this delicious Amazing Za’atar One Pot Chicken And Rice at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
This delicious One Pot Chicken And Rice recipe is seasoned with za'atar and topped with lemon, almonds, and parsley. A delicious quick dinner idea
- 1/4 cup Olive Oil
- 1/4 cup Lemon Juice fresh
- 2 tablespoons Za'atar
- 2 cloves Garlic
- Salt + Pepper
- 8 Bone-In Skin On Chicken Thighs
- 1 cup Long Grain Rice uncooked
- 1/4 Red Onion chopped
- 2 cups Chicken Stock
- 1 tablespoon olive oil
- 1/4 cup Almond Slices toasted
- Parsley chopped
- Lemon Juice
In a bowl, place all marinade ingredients and mix with a fork
Pour olive oil, lemon juice, and za'atar into a large zip-top bag. Insert the chicken inside. Close the bag and give it a shake so the chicken gets coated with the liquid. Marinate for 15 minutes to overnight
Heat olive oil in a large rimmed skillet over medium high heat
Remove chicken from marinade. DO NOT DISCARD THE MARINADE
Season chicken with salt and pepper
Place chicken in the pan and brown on both sides. About 5 minutes per side. Work in batches if necessary
Remove chicken from pan and place aside. Discard the excess oil in the pan leaving just 1 tablespoon of fat
Add the onion, season with salt and cook for 2-3 minutes or until they soften
Add the uncooked rice and mix in with the onion. Cook for 1 minute or until the rice toasts a bit.
Place the marinade in a measuring cup, add enough stock until you get 2 cups of liquid
Add the chicken stock/marinade into the skillet. Use a wooden spoon to scrape the bottom of the pan to release the toasted up pieces (this has so much flavor)
When liquid starts to boil, return chicken to pan and cover. Lower the heat to low
Cook for 25 minutes or until chicken is cooked through and rice is fluffy
Remove the lid and fluff the rice with a fork
Squeeze lemon juice over the dish. Sprinkle almonds and parsley
Serve and enjoy!
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