One Pot Za’atar Chicken and Rice
There’s something undeniably comforting about a dish that cooks all together, with the flavors mingling and intensifying as it simmers. Here, chicken thighs and basmati rice are infused with za’atar and golden onions, creating a deeply fragrant, savory one-pot meal. Browning the chicken skin until crisp is key: It lends richness to the whole pot and adds a bit of irresistible crunch. Don’t skip the butter at the end; those little dots melt into the rice, giving it a subtle, velvety finish. Serve this with a dollop of tangy yogurt, quick pickles and warm flatbread to scoop up every last bit.
Ingredients
- 4 to 6bone-in, skin-on chicken thighs (about 2 1/2 pounds)
- Kosher salt (such as Diamond Crystal)
- 3tablespoons extra-virgin olive oil
- 2medium yellow onions, thinly sliced
- 6garlic cloves, thinly sliced
- 2cups basmati rice, rinsed
- 1/3cup za’atar
- Freshly ground black pepper
- 2tablespoons unsalted butter, cubed
- Yogurt, pickles and warm flatbread, for serving
- Dill (optional), for serving
Directions
Pat chicken dry and generously season all over with salt. To a cold, dry, large Dutch oven or pot set over medium heat, add the oil then arrange the chicken thighs, setting them skin side down. (Don’t overcrowd the pot. If yours isn’t large enough to comfortably fit all the thighs, cook them in 2 batches to ensure that they brown properly.) Cook, using tongs to press down on the thighs to encourage browning, 12 to 15 minutes. When the skin is deeply golden brown and crisp and easily releases from the pot, transfer the chicken to a plate, skin side up.
In the same pot, with all the fat still over medium heat, add the onions and garlic. Cook, stirring occasionally, until very fragrant and browned, 7 to 9 minutes.
Stir in the rice and za’atar and season with pepper. Cook, stirring constantly, just until the za’atar is very fragrant, 20 to 30 seconds. Stir in 2 teaspoons salt and 3 cups of water.
Nestle the chicken thighs into the rice mixture, arranging them skin side up. Cover the pot, adjust heat to low and cook for 25 minutes without lifting the lid. Remove from heat, keep covered and let sit for 10 minutes.
Uncover, dot the rice with the butter and serve directly from the pot or transfer to a platter, sprinkling with dill (if using). Serve alongside yogurt, pickles and warm flatbread.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 50 gramsCalories: 964Saturated Fat: 14 gramsUnsaturated Fat: 32 gramsSodium: 1104 milligramsSugar: 3 gramsFiber: 3 gramsCarbohydrate: 84 gramsProtein: 41 grams