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Zaatar Chicken and Rice

Zaatar chicken and rice combines marinated chicken thighs with fragrant basmati rice.
The chicken is air-fried until tender and lightly charred.
Serve it with creamy garlic yogurt sauce for a flavorful Middle Eastern-inspired meal.
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Prep Time 20 minutes
Course Dinner, Main Course
Cuisine Middle Eastern-inspired

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

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.