Crispy Za’atar Chicken Pilaf with Pomegranate Recipe

Preheat the oven to 400°F (200°C).

Rub the chicken thighs with za’atar spice and season with salt and pepper.

Heat olive oil in an oven-safe skillet over medium heat. Sear the chicken thighs, skin side down, until golden and crispy, about 5 minutes. Flip the chicken and sear for an additional 2 minutes. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through.

Meanwhile, rinse the basmati rice under cold water until the water runs clear. In a separate saucepan, heat olive oil over medium heat and sauté the onion and garlic until softened, about 5 minutes.

Add the rinsed rice to the saucepan and stir to coat it with the onion and garlic. Cook for 2 minutes.

Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.

Remove the chicken from the oven and let it rest for a few minutes before serving.

Fluff the cooked rice with a fork and transfer to a serving platter. Top with the crispy za’atar chicken thighs and sprinkle with pomegranate seeds. Garnish with fresh parsley.

Serve the crispy za’atar chicken pilaf with pomegranate immediately.