Za'atar Chicken Thighs
There’s so much going on with this dish. You have tanginess from lemon and the sumac spice, smokiness from paprika, and earthiness from cinnamon, nutmeg and cloves. It’s absolutely a mouthful of flavor!
Ingredients
Marinade:
- 3/4 cup lemon-infused extra-virgin olive oil, plus more for serving
- 1 tablespoon sumac spice
- 1/2 tablespoon ground cinnamon
- 1/2 tablespoon smoked paprika, hot or mild
- 2 teaspoons ground cloves
- 2 teaspoons ground nutmeg
- 2 large red onions, quartered
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 teaspoon ground white pepper
- 2 tablespoons lemon juice
- 1 lemon, sliced
Stovetop:
- 2 tablespoons extra-virgin olive oil
- 4 chicken thighs, on the bone, with skin
- 1 teaspoon kosher salt
- 1 teaspoon ground white pepper
- 2 tablespoons Za'atar seasoning
- 2-3 fresh serrano peppers, sliced, optional for heat
- 5 garlic cloves, minced
- 1 15-ounce can chickpeas, drained and rinsed well
- 1 1/2 cups basmati rice, uncooked
- 2 1/2 cups chicken stock, preferably homemade or a very good brand with lots of flavor
Instructions
- Place all the marinade ingredients into a Ziplock bag or medium bowl and combine well. Add the chicken thighs and marinate in the refrigerator for at least 2 hours, up to 8 hours.
- Preheat the oven to 375 degrees.
- Heat a large cast iron skillet over medium-high heat with the 2 tablespoons of extra-virgin olive oil.
- Remove thighs from marinade, reserving marinade. Brown both sides of thighs in the hot oil, and set aside on a plate. You’re wanting to cook and brown the chicken skin so that it becomes crispy.
- Add the reserved onions from marinade to the pan and gently caramelize them, about 6 to 8 minutes.
- Add the chickpeas, salt and pepper, and stir.
- Sprinkle the rice over the vegetables, but do not stir. Slowly add the chicken stock to the rice without stirring.
- Return the chicken thighs to the pan, skin side up, gently nestling them down into the mixture. Sprinkle thee Za’atar seasoning over the entire top of the mixture. Bake, uncovered, for 30 minutes, or until the internal temperature of the chicken is 165 degrees.
- Remove from the oven, drizzle with more lemon oil, and serve hot.
Notes
There are a few websites that deserve credit for inspiration. Please, check them out if you’re interested in this recipe. They are all quite informative websites: New York Times Cooking, The Mediterranean Dish, and Ottolenghi.
The nutritional chart does not account for the marinade. If you have concerns, please, do the calculations for yourself.
Nutrition Facts
Za'atar Chicken Thighs
Amount per Serving
Calories
664
% Daily Value*
Fat
33.74
g
52
%
Saturated Fat
7.75
g
48
%
Trans Fat
0.11
g
Polyunsaturated Fat
6.28
g
Monounsaturated Fat
15.44
g
Cholesterol
130.91
mg
44
%
Sodium
962.26
mg
42
%
Potassium
573.54
mg
16
%
Carbohydrates
54.44
g
18
%
Fiber
6.36
g
27
%
Sugar
5.33
g
6
%
Protein
33.55
g
67
%
Vitamin C
1.66
mg
2
%
Calcium
63.4
mg
6
%
Iron
2.41
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
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