Buttermilk Chicken and Pomegranate Pilaf

Place the chicken breasts in a bowl with the buttermilk and garlic, and leave - covered - in the fridge for 4 hours. 30 mins before cooking, place the saffron in a bowl with 3 tbsp of hot water and leave to steep.
Add the oil to a lidded saucepan and fry the onion until softened. Add the rice, stir well, then add the stock and saffron water along with ½ tsp of salt and a pinch of black pepper. Apply the lid to the pan, reduce the heat and gently simmer for 12 mins or until the water is absorbed.
Preheat the oven to 220C. Place the chicken in a baking dish (discard the buttermilk) and sprinkle with za’atar and some salt. Cook for 25 mins or until cooked through. Stir the parsley and pine nuts into the rice, then serve with the chicken breast sliced on top and the pomegranate seeds generously scattered.

40 mins

4 serving

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