One Pot Za’atar Chicken and Rice
Published April 15, 2025
- Total Time
- 1 hour 10 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4 to 6bone-in, skin-on chicken thighs (about 2½ pounds)
- Kosher salt (such as Diamond Crystal)
- 3tablespoons extra-virgin olive oil
- 2medium yellow onions, thinly sliced
- 6garlic cloves, thinly sliced
- 2cups basmati rice, rinsed
- ⅓cup za’atar
- Freshly ground black pepper
- 2tablespoons unsalted butter, cubed
- Yogurt, pickles and warm flatbread, for serving
- Dill (optional), for serving
Nutritional analysis per serving (4 servings)
964 calories; 50 grams fat; 14 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 9 grams polyunsaturated fat; 84 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 41 grams protein; 1104 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat chicken dry and generously season all over with salt. To a cold, dry, large Dutch oven or pot set over medium heat, add the oil then arrange the chicken thighs, setting them skin side down. (Don’t overcrowd the pot. If yours isn’t large enough to comfortably fit all the thighs, cook them in 2 batches to ensure that they brown properly.) Cook, using tongs to press down on the thighs to encourage browning, 12 to 15 minutes. When the skin is deeply golden brown and crisp and easily releases from the pot, transfer the chicken to a plate, skin side up.
- Step 2
In the same pot, with all the fat still over medium heat, add the onions and garlic. Cook, stirring occasionally, until very fragrant and browned, 7 to 9 minutes.
- Step 3
Stir in the rice and za’atar and season with pepper. Cook, stirring constantly, just until the za’atar is very fragrant, 20 to 30 seconds. Stir in 2 teaspoons salt and 3 cups of water.
- Step 4
Nestle the chicken thighs into the rice mixture, arranging them skin side up. Cover the pot, adjust heat to low and cook for 25 minutes without lifting the lid. Remove from heat, keep covered and let sit for 10 minutes.
- Step 5
Uncover, dot the rice with the butter and serve directly from the pot or transfer to a platter, sprinkling with dill (if using). Serve alongside yogurt, pickles and warm flatbread.
Private Notes
Comments
Wondering if there was a step missed here? I cooked exactly as written and the rice is nowhere near cooked. Should the water have been brought to a boil and then turned down to low???
If you, like me, want more built-in-veggies in this kind of one-pot dish, I find that diced carrots, peas, and/or a ribbons of a sturdy green such as kale all do beautifully stirred in when the rice is added.
@Mark that’s how the chicken perloo recipe I just made is written. Boil stock, add rice. That was for Carolina or arborio rice. I’m no expert, but I would think it would be even more needed with basmati.
I made this exactly as written. Added the water, covered the pot, and immediately reduced to low. My rice was fully cooked, but burned a little on the bottom. No matter though, it made an insanely large amount of rice, so I was just careful not to scrape the bottom of the pot in the small burned area. The chicken was moist, but a little bland, and the crispy chicken skin became flabby after the 35 minutes with the lid on (25 on low flame and 10 off heat). The rice gets a 6 out of 5 (scrumptious!!) and the chicken a 3 out of 5. Altogether, the recipe gets a 4 from me. Next time, I think I’ll cut boneless skinless thighs into chunks, add them in with the rice and Za’atar, and stir through the rice to cook.
Sounds good but that’s a lot of rice. I’d normally go with 60g per person. Usual ratio for basmati is exactly 2:1 water so 120g in this case
Made exactly as written. it was good, flavor was mild.