Ingredients

(Serves 4 but easily adjusted for more!)

Za’atar Chicken

8 chicken thighs

3 Tbsp za’atar

2 Tbsp sumac

2 Tbsp honey

1 lemon

Dill Rice

2 brown onions, thinly sliced

3 cloves garlic, thinly sliced

50g butter

2 cups basmati rice

2 cups chicken stock

1 cup water

1/2 cup finely chopped dill

Mint Tzatziki

1 cucumber, grated

200g natural Greek yoghurt

1 clove garlic, minced

1/2 cup mint leaves

To Finish

1/2 cup pomegranate arils

1/2 cup coriander leaves

1/4 cup pine nuts

Marinate It

Pat chicken thighs dry and toss in a bowl with za’atar, sumac and honey. Season with salt and cover. Place in the fridge to marinate for a couple of hours. You could skip this and continue on with the recipe will still be yum!

Prep It

Cut onions in half and thinly slice. Thinly slice garlic and finely chop dill. Set them all aside separately.

Tzatziki GO! Grate the cucumber and squeeze as much liquid out of it as poss. Do it over the sink. Place cucumber in a bowl with yoghurt and a pinch of salt. Mince garlic, add to bowl and mix well. Pour onto a serving plate, cover and place in the fridge until your ready to serve.

Cook It

Get the rice going. Place butter and a good drizzle of olive oil in a medium pot that has a nice tight fitting lid. Add onion and garlic and cook on medium heat until soft and translucent, about 3 minutes. Add rice, chicken stock, water and a pinch of salt and bring to a simmer. Stir occasionally as it comes to a simmer. As soon as it’s simmering reduce heat to low and cover with your lid. Cook for 12 minutes. After 12 minutes turn off the heat and leave to steam for 8 minutes. Don’t lift the lid at all during this process.

While the rice is going cook the chicken. Heat a drizzle of olive oil in a large frypan. Add chicken and cook until golden on both sides and cooked through, about 5 minutes each side. Remove from pan, squeeze over lemon juice and rest.

When your rice has finished steaming remove the lid and fluff up grains. Stir through chopped dill and season with salt and pepper.

Eat It!

This recipe is a beauty on a large plate and served family style so for that get a nice platter and pour over rice. Top with chicken and pour over alllllllll the juices. Sprinkle over pomegranate, coriander and pine nuts.

Serve tzatziki on the side with a sprinkle of mint.