Crispy za'atar chicken pilaf with pomegranate

• servings: 4
• active time: 15 mins
• total time: 90 mins

Ingredients

•8 skin-on chicken thighs

•3 tbsp olive oil

•2 garlic cloves, crushed

•1 lemon, juiced

•3 tbsp za’atar spice

•70g pomegranate seeds (or substitute with quartered green grapes and/or some rehydrated goji berries)

•½ small bunch of parsley, finely chopped

For the rice

•1 tbsp olive oil

•50g butter

•2 large onions, sliced

•220g basmati rice

•350ml hot chicken stock

•70g pistachios, chopped

•1 tsp chilli flakes

Directions

1. In a large glass bowl, mix together the chicken thighs, olive oil, 1 tsp salt, crushed garlic the juice of 1 lemon. Time permitting, cover and place in the fridge for an hour.

2. Set your over to 180C/160C fan. Heat a large cast iron casserole dish over a high heat (7). Fry the chicken, skin-side down for 5-7 mins, or until golden and crisp.

3. While this cooks, slice your onions. Prepare 350ml of chicken stock.

4. Once browned, transfer the chicken to a baking tray and sprinkle with the 3 tbsp of za’atar spice, then roast in the over for 10 mins.

5. For the rice, turn down the stove heat to a medium (5) and heat the oil and butter in the same casserole dish. Fry the onions with a pinch of salt for 15 mins until caramelised and sticky. Stir in the rice, stock, chopped pistachios and chilli flakes. Season.

6. 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.

7. Scatter the chicken pilaf with the pomegranate seeds and parsley, then serve in shallow bowls.