This zaatar chicken and rice recipe combines juicy, za’atar-marinated chicken with fragrant basmati rice, caramelized red onion, warm spices, and a creamy garlic yogurt sauce. The chicken is air-fried until beautifully charred, then served over fluffy rice for a comforting Middle Eastern-inspired meal that is easy enough for a weeknight dinner.
Why You’ll Love This Recipe
- Big, fresh flavor: Za’atar, garlic, herbs, citrus, and warm spices give the chicken plenty of flavor.
- Simple preparation: The chicken marinates ahead of time, while the rice comes together in one pot.
- Family-friendly: Tender chicken, fluffy basmati rice, and creamy garlic yogurt make an easy combination everyone can enjoy.
- Great for meal prep: The chicken and rice store and reheat well for convenient lunches and dinners.
- Halal-friendly: The recipe uses naturally halal ingredients and contains no alcohol or pork products.
Ingredients
For the Za’atar Chicken
- 1 lb chicken thighs, chopped into medium pieces
- 2 tablespoons yogurt
- 1 tablespoon za’atar seasoning
- ¾ teaspoon allspice
- 4 garlic cloves, minced
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh parsley, chopped
- ¾ teaspoon salt, or to taste
- ½ teaspoon black pepper
- Juice of ½ lime or lemon
- 1 tablespoon olive oil
For the Rice Pilaf
- 1 tablespoon olive oil
- 1 red onion, sliced
- 2 garlic cloves, minced
- ¼ teaspoon allspice
- ¼ teaspoon turmeric
- 1 tablespoon fresh parsley, chopped
- 1½ cups basmati rice, rinsed
- 3 cups water
- ¾ teaspoon salt, or to taste
- ½ teaspoon red chili flakes
For the Garlic Yogurt Sauce
- ½ cup Greek yogurt or labneh
- 3–4 garlic cloves, minced
- Squeeze of lemon or lime juice
- Salt to taste
Instructions
- Marinate the chicken: Add the yogurt, za’atar, allspice, garlic, cilantro, parsley, salt, black pepper, citrus juice, and olive oil to a bowl. Stir well, add the chicken pieces, and coat thoroughly. Cover and refrigerate for at least 30 minutes, or preferably several hours and up to 24 hours.
- Prepare the chicken: Thread the marinated chicken onto wooden skewers. If using wooden skewers, soak them in water beforehand to help prevent burning.
- Air fry: Preheat the air fryer to 400°F. Arrange the chicken skewers in the basket without overcrowding and air fry for about 15 minutes, flipping halfway through. Cook until the chicken is fully cooked and lightly charred, adjusting the cooking time as needed for the size of the pieces.
- Start the rice: While the chicken cooks, heat 1 tablespoon of olive oil in a pot over medium heat. Add the sliced red onion and sauté until softened and translucent.
- Add aromatics and spices: Stir in the minced garlic and cook for about 30 seconds, until fragrant. Add the parsley, allspice, and turmeric. Add a small splash of water if needed so the spices do not stick or burn.
- Cook the rice: Add the rinsed basmati rice and stir briefly to coat it with the seasoned onion mixture. Pour in the water, then add the salt and red chili flakes. Bring to a boil.
- Simmer: Reduce the heat, cover the pot, and cook for about 15 minutes, or until most of the water has been absorbed and the rice is tender.
- Steam the rice: Wrap the pot lid with a clean kitchen towel, making sure the towel is secured safely away from the heat. Place the lid back on the pot and allow the rice to steam for another 10–15 minutes. Turn off the heat.
- Make the garlic yogurt sauce: Combine the Greek yogurt or labneh, minced garlic, citrus juice, and salt in a small bowl. Mix until smooth.
- Assemble: Fluff the rice gently with a fork. Add the cooked, charred chicken skewers directly to the pot or arrange them over the rice. Serve warm with the garlic yogurt sauce.
- For later serving: If you are serving the dish shortly after cooking, you can place the chicken skewers into the rice pot and keep the covered pot warm so the flavors can mingle.
Tips & Tricks
- Marinate longer for more flavor: A few hours of marinating gives the chicken more time to absorb the za’atar, garlic, herbs, and citrus.
- Use chicken thighs: Thigh meat stays juicy and works particularly well with high-heat air frying.
- Rinse the rice: Rinsing basmati rice removes excess surface starch and helps produce lighter, fluffier grains.
- Avoid overcrowding: Give the chicken pieces room in the air fryer so they can brown and char instead of steaming.
- Watch the spices: Allspice and turmeric can burn quickly. A small splash of water helps prevent the spices from sticking to the pan.
- Rest the rice: The final steaming stage is important for fluffy rice. Try not to lift the lid repeatedly.
- Adjust the heat: Reduce or omit the red chili flakes if you prefer a milder dish.
- Use labneh for extra creaminess: Labneh creates a thicker, tangier sauce, while Greek yogurt gives a lighter consistency.
Details
- Prep Time: 20 minutes, plus marinating time
- Marinating Time: 30 minutes to 24 hours
- Cook Time: 40 minutes
- Total Time: About 1 hour, excluding extended marinating
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Air Fryer and Stovetop
- Cuisine: Middle Eastern-inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly
Notes
For a complete meal, serve the chicken and rice with chopped cucumber, tomatoes, fresh herbs, pickled vegetables, or a simple green salad.
You can substitute chicken breast for chicken thighs, although the cooking time may vary and the breast meat can dry out more easily. For the rice, basmati is recommended, but another long-grain rice can work with adjustments to the liquid and cooking time.
For extra freshness, garnish the finished dish with parsley or cilantro and another squeeze of lemon or lime.
Nutrition
Approximate nutrition per serving, assuming 4 servings:
- Calories: 620
- Protein: 39g
- Carbohydrates: 67g
- Fat: 22g
Nutrition values are estimates and will vary depending on the specific ingredients and portion sizes used.
FAQ
Can I make zaatar chicken and rice without an air fryer?
Yes. The marinated chicken can be baked in a hot oven or cooked in a skillet or grill pan until fully cooked and lightly charred. Cooking time will vary depending on the method and size of the chicken pieces.
What is za’atar seasoning?
Za’atar is a Middle Eastern herb and spice blend commonly made with ingredients such as dried herbs, sesame seeds, and sumac. Its savory, herbal, slightly tangy flavor works especially well with chicken, bread, yogurt, and rice.
Can I use chicken breast instead of chicken thighs?
Yes. Chicken breast is a good alternative, but keep an eye on the cooking time because it can become dry if overcooked. Cut the pieces evenly so they cook at the same rate.
How do I keep basmati rice fluffy?
Rinse the rice before cooking, use the recommended amount of water, avoid excessive stirring, and allow the covered rice to steam after cooking. Keeping the lid closed during the steaming stage helps the grains finish cooking evenly.
Can I prepare the chicken ahead of time?
Yes. The chicken can be marinated up to 24 hours ahead. You can also cook the chicken in advance and refrigerate it until you are ready to assemble the meal.
What can I serve with zaatar chicken and rice?
Garlic yogurt sauce, labneh, chopped salad, cucumbers, tomatoes, pickles, hummus, and fresh herbs all pair beautifully with the dish.
Storage
Refrigerator: Store the cooked chicken and rice in separate airtight containers or together in a sealed container. Refrigerate within two hours of cooking and use within 3–4 days.
Freezer: The cooked chicken and rice can be frozen in airtight, freezer-safe containers for up to 2–3 months for best quality. Freeze the garlic yogurt sauce separately or prepare it fresh after thawing.
Reheating: Reheat the chicken and rice in the microwave or on the stovetop until steaming hot throughout. Add a small splash of water when reheating the rice to help restore moisture. Refrigerate leftovers promptly and reheat only the portion you plan to eat.
Similar Recipes
Zaatar Chicken and Rice
Ingredients
For the Za’atar Chicken
- 1 lb chicken thighs chopped into medium pieces
- 2 tablespoons yogurt
- 1 tablespoon za’atar seasoning
- ¾ teaspoon allspice
- 4 garlic cloves minced
- 1 tablespoon fresh cilantro chopped
- 1 tablespoon fresh parsley chopped
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper
- Juice of ½ lime or lemon
- 1 tablespoon olive oil
For the Rice Pilaf
- 1 tablespoon olive oil
- 1 red onion sliced
- 2 garlic cloves minced
- ¼ teaspoon allspice
- ¼ teaspoon turmeric
- 1 tablespoon fresh parsley chopped
- 1½ cups basmati rice rinsed
- 3 cups water
- ¾ teaspoon salt or to taste
- ½ teaspoon red chili flakes
For the Garlic Yogurt Sauce
- ½ cup Greek yogurt or labneh
- 3 –4 garlic cloves minced
- Squeeze of lemon or lime juice
- Salt to taste
Instructions
- Marinate the chicken: Add the yogurt, za’atar, allspice, garlic, cilantro, parsley, salt, black pepper, citrus juice, and olive oil to a bowl. Stir well, add the chicken pieces, and coat thoroughly. Cover and refrigerate for at least 30 minutes, or preferably several hours and up to 24 hours.
- Prepare the chicken: Thread the marinated chicken onto wooden skewers. If using wooden skewers, soak them in water beforehand to help prevent burning.
- Air fry: Preheat the air fryer to 400°F. Arrange the chicken skewers in the basket without overcrowding and air fry for about 15 minutes, flipping halfway through. Cook until the chicken is fully cooked and lightly charred, adjusting the cooking time as needed for the size of the pieces.
- Start the rice: While the chicken cooks, heat 1 tablespoon of olive oil in a pot over medium heat. Add the sliced red onion and sauté until softened and translucent.
- Add aromatics and spices: Stir in the minced garlic and cook for about 30 seconds, until fragrant. Add the parsley, allspice, and turmeric. Add a small splash of water if needed so the spices do not stick or burn.
- Cook the rice: Add the rinsed basmati rice and stir briefly to coat it with the seasoned onion mixture. Pour in the water, then add the salt and red chili flakes. Bring to a boil.
- Simmer: Reduce the heat, cover the pot, and cook for about 15 minutes, or until most of the water has been absorbed and the rice is tender.
- Steam the rice: Wrap the pot lid with a clean kitchen towel, making sure the towel is secured safely away from the heat. Place the lid back on the pot and allow the rice to steam for another 10–15 minutes. Turn off the heat.
- Make the garlic yogurt sauce: Combine the Greek yogurt or labneh, minced garlic, citrus juice, and salt in a small bowl. Mix until smooth.
- Assemble: Fluff the rice gently with a fork. Add the cooked, charred chicken skewers directly to the pot or arrange them over the rice. Serve warm with the garlic yogurt sauce.
- For later serving: If you are serving the dish shortly after cooking, you can place the chicken skewers into the rice pot and keep the covered pot warm so the flavors can mingle.
Notes
Conclusion
This zaatar chicken and rice recipe is a simple way to bring bold Middle Eastern-inspired flavors to your dinner table. The juicy, charred chicken, fluffy spiced rice, and creamy garlic yogurt sauce work beautifully together, creating a satisfying meal without complicated techniques. With a little preparation, you can have a flavorful homemade dinner that feels special while still being wonderfully approachable.