a shining jewel in my kitchen.
Dylan Muñoz•
April 7, 2025
Combine chicken thighs, lemon, olive oil and salt in a sealable glass container. Refrigerate for two hours.
Remove from fridge and allow to sit for 20 minutes.
Preheat oven to 707 °F.
In a medium-sized skillet on medium-high heat, quick fry chicken thighs on both sides for 10 minutes. Set aside to rest on a wired rack and baking tray. Reserve pan.
Sprinkle za'atar and sumac on each of the chicken thighs until fully coated. Place in the oven for 10 minutes to roast
In the same skillet on medium-high heat, add butter and shallots. Sautéing until softened.
Add basmati rice and cook for 2-3 minutes or until rice is slightly golden.
Remove chicken from oven and place each thigh into the rice stock. Pour in excess chicken fat from tray.
Place skillet in the oven for one hour. Roast until chicken is golden and stock is fully absorbed.
Remove from oven. Garnish with pomegranate and parsley. Serve warm.
The rice is perfect for storing in the fridge and reusing in a fried rice recipe.
