Crispy Zaatar Chicken Pilaf with Pomegranate
Craving a flavorful and aromatic Middle Eastern dish? Look no further than crispy zaatar chicken pilaf with pomegranate. This delectable dish combines the savory notes of zaatar, the tender texture of chicken, the fluffy goodness of rice, and the vibrant sweetness of pomegranate.
Ingredients:
* 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
* 1 tablespoon olive oil
* 1 teaspoon zaatar spice blend
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 cup white rice, rinsed and drained
* 1 1/2 cups chicken broth
* 1/2 cup chopped onion
* 1/2 cup chopped bell pepper
* 1/2 cup pomegranate seeds
* 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season chicken with zaatar, salt, and pepper.
3. Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned on all sides, about 5 minutes.
4. Transfer chicken to a baking dish. In the same skillet, sauté onion and bell pepper until softened, about 3 minutes.
5. Stir in rice and spread evenly over the chicken in the baking dish.
6. Pour chicken broth over the rice and cover with aluminum foil.
7. Bake for 20-25 minutes, or until the rice is cooked through and the chicken is cooked through.
8. Remove from the oven and let stand for 5 minutes before fluffing with a fork.
9. Top with pomegranate seeds and parsley before serving.
Tips:
* For extra flavor, marinate the chicken in zaatar and olive oil for at least 30 minutes before cooking.
* If you don't have zaatar spice blend, you can make your own by combining equal parts thyme, marjoram, oregano, and sumac.
* Feel free to customize the vegetables in the pilaf. Other good options include carrots, zucchini, and mushrooms.
* Leftover pilaf can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Enjoy this tantalizing crispy zaatar chicken pilaf with pomegranate! Its unique blend of flavors and textures will leave you wanting more.