Crispy za’atar chicken pilaf with pomegranate

SERVES 4

PREP 15 mins plus at least 1 hr chilling and resting

COOK 1 hr 20 mins EASY

8 skin-on chicken thighs

3 tbsp olive oil

2 garlic cloves, crushed

1 lemon, juiced

3 tbsp za’atar

70g pomegranate seeds ½ small bunch of parsley, finely chopped

For the rice

1 tbsp olive oil

50g butter

2 large onions, sliced

220g basmati rice

350ml hot chicken stock

70g pistachios, chopped

1 tsp chilli lakes

1 Toss together the chicken thighs, oil, garlic, lemon juice and 1 tsp salt in a large bowl. Cover and chill for at least 1 hr, or up to 12 hrs.

2 Heat the oven to 180C/160C fan/ gas 4, and heat a frying pan over a high heat. Fry the chicken, skin-side down, for 5-7 mins, or until golden and crisp. Transfer to a baking tray and sprinkle with the za’atar, then roast for 10 mins.

3 For the rice, heat the oil and butter in a large, shallow casserole or frying pan over a low-medium heat.

Fry the onions with a pinch of salt for 15 mins until caramelised and sticky. Stir in the rice, stock, pistachios and chilli flakes. Season. Arrange the roasted chicken thighs on top of the rice, and pour over any roasting juices from the tray. Cook in the oven for 45 mins, or until the rice is tender. Remove from the oven, cover and rest for 5 mins.

4 Scatter the chicken pilaf with the pomegranate seeds and parsley, then serve in shallow bowls.

GOOD TO KNOW fibre • 1 of 5-a-day

PER SERVING 743 kcals • fat 39g • saturates 12g • carbs 60g • sugars 11g • fibre 7g • protein 36g • salt 2.1g