Crispy za'atar chicken pilaf with pomegranate - Master recipes
Toss together the chicken thighs oil, 1 tsp salt, garlic and lemon juice in a large bowl. Cover and chill for at least 1 hr, or up to 12 hrs. Heat the oven to 180C/160C fan/gas 4, and heat a frying...
Ingredients
- 8 skin-on chicken thighs -
- 3 tbsp olive oil -
- 2 garlic cloves, crushed -
- 1 lemon, juiced -
- 3 tbsp za’atar -
- 70g pomegranate seeds -
- ½ small bunch of parsley, finely chopped -
- 1 tbsp olive oil -
- 50g butter -
- 2 large onions, sliced -
- 220g basmati rice -
- 350ml hot chicken stock -
- 70g pistachios, chopped -
- 1 tsp chilli flakes -
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