Za’atar Chicken & Rice Pilaf

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.

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

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!

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.