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

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

Prawn, Lemon & Chilli Pasta by Clementine Day
Prawn, Lemon & Chilli Pasta by Clementine Day

by Ruby Hagen January 27, 2021 1 min read

Clementine Day is a self-taught, home cook that runs Some Things I Like to Cook, a growing project that draws a meaningful connection between food, people and play. 
Grass Fed T-bone steak, Anchovy Salsa Verde, The best Tomato salad
Grass Fed T-bone steak, Anchovy Salsa Verde, The best Tomato salad

by Olivia McCrimmon January 22, 2021 3 min read

​Chef Reuben's Grass Fed T-bone Steak recipe with an Anchovy Salsa Verde, finished with 'THE BEST' tomato salad is perfect for when want to impress your guests this summer but you don't want to spend hours in the kitchen.

    Camping Series - Charred Corn & Chilli Salad with Coal Roasted Spuds
    Camping Series - Charred Corn & Chilli Salad with Coal Roasted Spuds

    by Olivia McCrimmon January 21, 2021 2 min read

    Our Charred Corn & Chilli Salad is a quick recipe, that’s perfectly balanced in flavour - sweet, spicy, salty and tangy. It’s a summer inspired side that pairs well with any meat that’s cooked over an open fire.

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