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Za’atar Chicken & Rice Pilaf

Za’atar Chicken & Rice Pilaf

with Mint

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This lovely Turkish pilaf is topped with marinated za’atar chicken. We’ve used chicken thigh because it has such great flavour and won’t dry out. It’s great when paired with mint, too!

Allergens:Sesame

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Preparation Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½ cube

chicken stock

1 packet

free range chicken thighs

1 sachet

zaatar

(ContainsSesame)

1

brown onion

1 clove

garlic

1 sachet

Moroccan spice mix

1 bag

kale

1 packet

basmati rice

1 packet

currants

1 bunch

mint

1

zucchini

1

leek

Not included in your delivery

300 ml

boiling water

2 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3250 kJ
Fat29.3 g
of which saturates6.2 g
Carbohydrate79.6 g
of which sugars15.1 g
Dietary Fibre0 g
Protein43.2 g
Cholesterol0 mg
Sodium475 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Sieve
Bowl
Pan with Lid
Spoon
Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion. Finely slice the leek. Peel and finely grate the garlic. Remove the stems from the kale and roughly chop the leaves. Cut the zucchini into 1-2 cm cubes. Rinse the basmati rice well.

2

In a medium bowl, combine the free-range chicken thigh with 1/2 of the olive oil and the za’atar. Add a pinch of salt and pepper and toss to coat well.

3

Crumble the chicken stock cube (use the recommended amount) into a jug, add the boiling water and stir to dissolve.

4

To make the rice pilaf, heat the remaining olive oil in a large frying pan over a medium-high heat. Add the brown onion and leek and cook for 4-5 minutes, or until softened. Add the garlic and Moroccan spice blend and cook for 1-2 minutes, or until fragrant. Add the kale and zucchini and cook for 2-3 minutes, or until softened. Add the basmati rice, currants and the chicken stock mixture. Season with salt and pepper and cover with a lid. Turn the heat down to low and simmer for 10-12 minutes, or until the rice is soft and all the water has been absorbed. If the rice is drying out, add a dash of boiling water.

A pilaf is a dish in which rice is cooked in seasoned stock, spices and veggies for extra flavour. After you’ve mastered this technique, you’ll never want to cook plain rice again!

5

Meanwhile, heat a medium ovenproof frying pan over a medium-high heat. Add the chicken thigh and cook for 2 minutes on each side, or until golden. Transfer the pan to the oven and bake for 8-10 minutes, or until cooked through. Slice into 2 cm strips. Meanwhile, finely chop the mint leaves.

TIP: If you don't have an ovenproof frying pan, transfer the chicken to a baking tray to finish cooking in the oven.

6

Divide the rice pilaf between bowls, top with the za’atar chicken and sprinkle over the mint.