Zaatar chicken and fig baked rice
Prep time: 25 minsTotal time: 
Zaatar chicken and fig baked rice
In this one-pot dish, the chicken’s savoury juices flavour the rice as it cooks, contrasting with the jammy baked figs
Prep time: 25 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 1 tsp ground turmeric
- 2 tsp Inspired to Cook Zaatar, plus extra to serve
- 2 tsp garlic granules
- 1 tbsp plain flour
- 2 x 540g packs chicken thighs and drumsticks
- 1 tbsp olive oil
- 1 onion, sliced
- 4 garlic cloves, thinly sliced
- 250g extra long basmati rice
- 500ml chicken stock
- 200g figs, quartered
- juice of ½ lemon
- handful of mint leaves
- ½ x 80g pack pomegranate seeds
Step by step
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Preheat the oven to 220°C, fan 200°C, gas 7. In a large bowl, mix together the turmeric, zaatar, garlic granules and flour, plus some seasoning. Add the chicken pieces and toss until coated. Heat the oil in a large, wide ovenproof pan or casserole over a medium heat, then add the chicken, skin-side down. Cook for 5-6 minutes, or until the skin is deep golden brown and easily releases from the pan. Set aside on a plate.
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Add the onion and garlic to the pan and cook for a few minutes, or until just softened – add a splash of water if needed. Add the rice and toast for 1-2 minutes, stirring occasionally, then reduce the heat and pour in the stock. Add a pinch of seasoning, then the chicken, skin-side up, along with the figs. Cover tightly with a lid or foil, then transfer to the oven for 15 minutes. Uncover and return to the oven for a final 15 minutes. Allow to stand for 5 minutes.
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To serve, squeeze over the lemon juice, scatter over the mint leaves and pomegranate seeds, and finish with a pinch of zaatar.
