Crispy Chicken Pilaf
Crispy Chicken Pilaf



  • 8 whole chicken thighs
  • 3 tbsp olive oil
  • 2 crushed garlic cloves
  • 1 lemon, juice only
  • 3 tbsp za’atar
  • ½ bunch of parsley, chopped
  • For the Rice
  • 1 tbsp olive oil
  • 50g softened butter
  • 2 sliced onions
  • 220g basmati rice
  • 350ml chicken stock
  • 1 tsp chilli flakes
  • 50g chopped pistachios
  • Toss the chicken thighs in oil, 1 tsp salt, the garlic and lemon juice. Cover, and chill for 1 hour. When ready, heat the oven to 180C and heat up a frying pan. Fry the chicken (skin-side down) for 7 mins to crisp up the skin, then sprinkle with za’atar and roast in the oven for 10 mins.
  • Heat the butter and oil together in a casserole, and fry the onions for 15 mins until caramelised. Stir in the rice, pour in the stock, chilli flakes, and nuts, and season well. Arrange the chicken thighs on top, and cook in the oven for 45 mins. Scatter with parsley, and serve.
1hr 20 mins
4 serving

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