Best 2 Zaatar Chicken And Rice Pilaf Recipe By Tasty Recipes
Tantalize your taste buds with the aromatic fusion of Zaatar Chicken and Rice Pilaf, a culinary symphony that harmonizes the vibrant flavors of the Middle East. Embark on a sensory journey as you savor the succulent chicken, delicately seasoned with a captivating blend of zaatar spices, garlic, and lemon. Alongside, relish the fluffy and fragrant rice pilaf, infused with the essence of sautéed onions, pine nuts, and golden raisins. This delightful dish promises an explosion of flavors and textures, leaving you craving for more.
But that's not all! This culinary adventure offers a treasure trove of additional recipes to satisfy every palate. Delight in the zesty and refreshing Cucumber Salad, a symphony of crisp cucumbers, tangy red onions, and a zesty dressing. For a touch of warmth and comfort, try the hearty Lentil Soup, a nourishing broth brimming with lentils, vegetables, and a hint of cumin. And to complete your culinary escapade, indulge in the decadent Chocolate Mousse, a velvety and luscious dessert that will leave you swooning.
With its vibrant flavors, diverse textures, and a symphony of spices, this collection of recipes promises to transport you to the heart of the Middle Eastern culinary traditions. So, prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving for more.
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
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!
Tips:
- To achieve the best flavor, use high-quality za'atar. Look for a brand that uses a variety of herbs and spices, including thyme, oregano, sumac, and sesame seeds.
- If you don't have any za'atar on hand, you can make your own by combining 2 tablespoons of dried thyme, 1 tablespoon of dried oregano, 1 tablespoon of sumac, and 1 tablespoon of sesame seeds.
- To make the rice pilaf, use a long-grain rice such as basmati or jasmine. This type of rice will cook up light and fluffy.
- If you want to add more vegetables to the dish, feel free to add some chopped bell peppers, onions, or carrots to the rice pilaf.
- Serve the za'atar chicken and rice pilaf with a side of yogurt sauce or hummus for a complete meal.
Conclusion:
Za'atar chicken and rice pilaf is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is flavorful and juicy, and the rice pilaf is light and fluffy. This dish is also a good source of protein and fiber. If you are looking for a new and exciting way to cook chicken, give this recipe a try.
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