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Za'atar roasted chicken with saffron spinach pilaf recipe
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Budget-friendly Middle Eastern spiced chicken and rice.
Ingredients:
  • 2kg whole chicken
  • 1 lemon, halved, plus lemon wedges to serve
  • 1⁄227.50 gm extra virgin olive oil
  • 40.00 ml za’atar spice mix
  • 1 brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 300.00 gm basmati rice
  • 765.00 gm salt reduced chicken style liquid stock
  • 0.63 gm ground cinnamon
  • Large pinch saffron threads
  • 2 sprigs fresh thyme
  • 40.00 ml goji berries
  • 60g baby spinach
Instructions:
  • Preheat oven to 200C/180C fan-forced. Pat chicken dry inside and out with paper towel. Stuff the cavity with lemon and tie the legs with kitchen string. Mix 1⁄3 cup oil with za’atar spice, salt, and pepper in a bowl. Rub the mixture all over the chicken.
  • Arrange chicken on a wire rack in a roasting pan, breast-side up. Add 2 cups water to the pan. Roast for 1 hour and 30 minutes until chicken thigh juices run clear when pierced with a skewer. If the chicken browns too much, cover with foil for the last 30 minutes. Let it rest, covered, for 10 minutes before serving.
  • In a large saucepan over medium-high heat, heat the rest of the oil. Add the onion and cook, stirring, for 5 minutes until softened. Then, add the garlic and rice, stirring for 1 minute until fragrant and well coated.
  • Combine the stock, cinnamon, saffron, thyme, and goji berries in a pot and bring to a boil. Lower the heat and simmer covered for 12 minutes until the rice is almost tender. Remove from heat and let it sit covered for 10 minutes until the rice is tender. Season with salt and pepper, discard the thyme, and gently stir in the spinach.
  • Transfer the flavorful pilaf to a large serving dish, generously layer with succulent chicken, and present with fresh lemon wedges for a burst of citrusy delight.

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