Recipes I Want To Try
Crispy Chicken With Za'atar-Olive Rice
1 lb. ground chicken or turkey
½ tsp. smoked paprika
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
Freshly ground black pepper
3 Tbsp. extra-virgin olive oil
1 cup Castelvetrano olives, smashed, pits removed
3 cups cooked rice
1 Tbsp. Za'atar, plus more for serving
2 cups coarsely chopped greens (such as spinach, kale, or chard)
Zest and juice of 1 small lemon
2 oz. feta, thinly sliced into planks
Coarsely chopped dill (for serving)
Place chicken in a medium bowl. Sprinkle paprika and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over chicken; season with pepper. Gently mix with your hands to combine.
Heat oil in a large nonstick skillet over medium-high. Arrange chicken in pan in a thin, even layer and cook, undisturbed, until golden brown and crisp underneath, about 5 minutes. Continue to cook, stirring and breaking up into bite-size pieces with a wooden spoon, until cooked through, about 1 minute. Using a slotted spoon, transfer chicken to a plate, leaving oil and fat behind.
Add olives to same pan and cook, undisturbed, until heated through and blistered, 1-2 minutes. Add rice and 1 Tbsp. za'atar and cook, stirring often, until slightly crisp, about 3 minutes. Add greens and lemon juice and cook, stirring occasionally, until greens are wilted, about 2 minutes. Remove pan from heat; stir in lemon zest, feta, and chicken. Taste and season with more salt and pepper if needed.
Transfer chicken and rice to a large shallow bowl; sprinkle with more za'atar and top with dill.