Middle Eastern Chicken and Rice
6-8 boneless skin on chicken
thighs
• 1 lemon
• 1/4 cup olive oil
• 1 tbsp dijon mustard
• 1tbsp dried oregano
• 3 garlic cloves finely diced
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1 1/2 tsp Zaatar spice mix
For the rice:
• 1-2 tbsp olive oil
• 3 garlic cloves, minced
• 1small brown onion diced
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp dried oregano
• 1 cup basmati rice
• 2 1/2 cups chicken stock
• 2 tsp Zataar
Serving:
• 2 cups mixed salad leaves
• 1 cup halved cherry tomatoes
• 1/2 cup cubed feta cheese
• 2 tbsp fresh minced parsley.
• 2 tbsp fresh minced dill
INSTRUCTIONS
1. In a bowl or jug combine the lemon juice, olive oil, dijon mustard, dried oregano, diced garlic and pepper.
2 Lay out your thigh fillets skin side up and season with salt and zaatar, press it in, flip and repeat.
3. Add the chicken to a bowl and
add ‘4 cup of the marinade (put the rest of the marinade aside).
Toss the chicken to coat it and
let sit for 15-30 minutes
4. Preheat the oven to 180⁰C.
4. Add 4-5 tablespoons of olive oil to a dutch oven or an oven safe skillet over medium-high heat. When the pan is hot, turn to medium heat and add the chicken thighs skin side down. Ensure all thighs can lie skin down and not ontop of eachother. Cook until the skin is golden brown, about 7- 10 minutes. Flip the chicken and cook for another 5 minutes then remove the chicken.
5, Add the diced onion to the pan
and cook for 2 minutes until
just softened. Then, add the minced garlic, salt, pepper, zaatar and dried oregano. Cook for 1-2 minutes until fragrant. Add the rice and stir well to coat with the oils in the pan.
6. Stir in the chicken stock and bring to a simmer. Once the stock is bubbling return the chicken back in over top of the rice and any juices from the plate.
7. Cover the pot or skillet with a lid or foil and place into a preheated oven and bake for 35 minutes
8. Once the rice is cooked through, remove from the oven and fluff the rice a spoon.
9. Serve topped with fresh dill, fresh parsley, halved cherry tomatoes, lettuce and crumbled feta drizzle with Balsamic Vinegar
#food #cooking #happywifehappylife #easyrecipe #recipe #dinner #cookingvideo #cookingathome #foryou #lunch #bts #viralvideo #viralshort #video #mediterranean #recipes #onepotmeal
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Middle Eastern Chicken and Rice
6-8 boneless skin on chicken
thighs
• 1 lemon
• 1/4 cup olive oil
• 1 tbsp dijon mustard
• 1tbsp dried oregano
• 3 garlic cloves finely diced
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1 1/2 tsp Zaatar spice mix
For the rice:
• 1-2 tbsp olive oil
• 3 garlic cloves, minced
• 1small brown onion diced
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp dried oregano
• 1 cup basmati rice
• 2 1/2 cups chicken stock
• 2 tsp Zataar
Serving:
• 2 cups mixed salad leaves
• 1 cup halved cherry tomatoes
• 1/2 cup cubed feta cheese
• 2 tbsp fresh minced parsley.
• 2 tbsp fresh minced dill
INSTRUCTIONS
1. In a bowl or jug combine the lemon juice, olive oil, dijon mustard, dried oregano, diced garlic and pepper.
2 Lay out your thigh fillets skin side up and season with salt and zaatar, press it in, flip and repeat.
3. Add the chicken to a bowl and
add '4 cup of the marinade (put the rest of the marinade aside).
Toss the chicken to coat it and
let sit for 15-30 minutes
4. Preheat the oven to 180⁰C.
4. Add 4-5 tablespoons of olive oil to a dutch oven or an oven safe skillet over medium-high heat. When the pan is hot, turn to medium heat and add the chicken thighs skin side down. Ensure all thighs can lie skin down and not ontop of eachother. Cook until the skin is golden brown, about 7- 10 minutes. Flip the chicken and cook for another 5 minutes then remove the chicken.
5, Add the diced onion to the pan
and cook for 2 minutes until
just softened. Then, add the minced garlic, salt, pepper, zaatar and dried oregano. Cook for 1-2 minutes until fragrant. Add the rice and stir well to coat with the oils in the pan.
6. Stir in the chicken stock and bring to a simmer. Once the stock is bubbling return the chicken back in over top of the rice and any juices from the plate.
7. Cover the pot or skillet with a lid or foil and place into a preheated oven and bake for 35 minutes
8. Once the rice is cooked through, remove from the oven and fluff the rice a spoon.
9. Serve topped with fresh dill, fresh parsley, halved cherry tomatoes, lettuce and crumbled feta drizzle with Balsamic Vinegar
#food #cooking #happywifehappylife #easyrecipe #recipe #dinner #cookingvideo #cookingathome #foryou #lunch #bts #viralvideo #viralshort #video #mediterranean