Za'atar Roast Chicken with Pilaf, Pomegranate and Nuts

by Arnaud Mesureur May 22, 2017 2 min read

Za'atar Roast Chicken with Pilaf, Pomegranate and Nuts

Shop This Recipe

Za’atar roast chicken with pilaf, pomegranate and nuts

40gm pistachio nuts
40gm pine nuts
6-8 organic chicken drumsticks
2 onions, thickly sliced
2 garlic cloves, crushed
½ pomegranate, arils removed
½ cup of coriander finely chopped and plain yogurt (to serve)
Za’atar
1 ½ tbsp. fresh thyme leaves
1 ½ tbsp dried oregano leaves
1 tbsp toasted sesame seeds
2 tsp sumac
Pilaf
1 small onion, finely chopped
2 cinnamon quills
2 cardamom pods, bruised
2 fresh bay leaves
40gm butter, coarsely chopped
1 tbsp olive oil
400gm (2 cups) basmati or long-grain rice, rinsed under cold water
700ml chicken stock
Finely grated find of ½ lemon


METHOD
Preheat oven to 180C. Roast pistachios and pine nuts on a baking tray until golden (8-12 minutes). Set aside to cool.


For za’atar, pound herbs with a mortar and pestle until coarsely crushed, then add sesame seeds and sumac, and pound until finely ground.

Pat dry chicken drumsticks with paper towels and place in a roasting pan on top of onions. Rub chicken all over with oil, garlic and za’atar, then roast, basting occasionally, until cooked through and juices run clear when thigh is pierced with a skewer (40 minutes). Increase oven to 250C and roast, basting occasionally, until golden brown (5 minutes). Season to taste with lemon juice and salt and pepper, and rest for 5 minutes.

Meanwhile, for pilaf, sauté onions, spices and bay leaves in butter and oil in a casserole over medium heat until onion starts to caramelise (7-8 minutes). Add rice and stir to coat, then add stock, season to taste and bring to a simmer. Cover, then bake until rice is cooked (15 minutes). Stir in lemon rind, cover with a tea towel and leave to steam for 5-6 minutes. Place rice on a platter, chop chicken into pieces, arrange on pilaf, top with pistachios and pine nuts, pomegranate, coriander and pan juices, and serve with lemon wedges and yoghurt.



Also in Organic Recipes

Herb Yoghurt Marinated Lamb Chops
Herb Yoghurt Marinated Lamb Chops

by Olivia McCrimmon September 17, 2021 1 min read

These yoghurty, herby spiced lamb chops will work with whatever herbs you have on hand and are exactly the kind of food you'll want to be eating as we head into the warmer months. Not that you'll have any leftovers, but if you do, they're a great addition to a leafy salad for lunch the next day, particularly when we're WFH. Grilled on the barby or pan fried, they won't fall short of providing a satisfying dinner for the whole fam. 
Palestinian Chicken with Sumac and Onion
Palestinian Chicken with Sumac and Onion

by Olivia McCrimmon September 10, 2021 2 min read

Musakhan is a traditional Palestinian chicken meal that's served from one dish, for everyone to tear of bread and sandwich the tender, spiced chicken and onions in between. With the mild weather we've been blessed with, we cooked the chicken on the barby to give the whole dish a nice, toasty flavour but cooking it in the oven will works wonderfully too! 
Charred Sugarloaf Cabbage, Radicchio & Leek with Goats Cheese and Salsa Verde
Charred Sugarloaf Cabbage, Radicchio & Leek with Goats Cheese and Salsa Verde

by Olivia McCrimmon September 03, 2021 3 min read

This delicious charred cabbage, radicchio and leek with goats cheese and salsa verde was written by Clementine Day of @somethingsiliketocook to eat alongside our Slow Cooked Lamb Shoulder.

Liquid error: Could not find asset snippets/spurit_po2_theme_snippet.liquid