Family Za’atar Chicken with Rainbow Rice Salad

Place the Jasmine rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and the water in a medium saucepan and bring to the boil over a high heat. Cover with a lid and reduce the heat to medium. Simmer, covered, for 10-12 minutes or until rice is soft and water is absorbed.

Meanwhile, in a large bowl, toss the chicken pieces, half of the olive oil and the za’atar until well coated. Set aside.

Heat the remaining olive oil in a medium frying pan over a medium heat. Add the garlic and cook, stirring, for 1 minute or until fragrant. Add the lentils and rice and cook, stirring, for 1-2 minutes or until heated through. Transfer to a large bowl. Stir through the carrot, currants, mint and squeeze the juice from half of the lemon wedges. Season to taste with salt and pepper.

Place the same frying pan back on a medium-high heat. Add the za’atar coated chicken and cook for 3-4 minutes, turning occasionally, or until cooked through.