Succulent za'atar chicken, fluffy olive rice, creamy whipped feta, and a vibrant, crunchy salad \u2013 a perfect plate that's also great for batch cooking. The fresh herbs and lemon in this dish are packed with antioxidants, giving you a delicious boost!
Preheat your grill to 2200C. Finely slice the garlic and chop the dill and parsley, setting aside a handful of each herb for the salad later. Wash the jasmine rice two or three times until the water runs clear.
Place a medium-sized saucepan over a medium heat and add the butter. Once melted, add the sliced garlic and cook for 8 minutes until caramelised. Stir in the olives, a pinch of salt, and a pinch of sugar, cooking for a further minute. Add the washed rice and chicken stock (or water), then bring to a boil. Reduce the heat to its lowest setting, cover with a lid, and cook for 12 minutes. Turn off the heat and let the rice sit, covered, for 15 minutes. Once ready, mix in most of the chopped dill and parsley.
Slice the boneless skinless chicken thighs into quarters lengthways and thinly slice the white onions. In a large bowl, combine the chicken, onion, smoked paprika, za'atar, black pepper, and extra virgin olive oil. Season well with salt and mix thoroughly to combine. Spread the chicken mixture evenly on an oven tray and place it on the top shelf under the preheated grill for 20 minutes, turning the chicken halfway through, until cooked through.
In a bowl, combine the Greek yoghurt with the chilli flakes. Crumble in the feta and mix well until fully incorporated.
Slice the cucumber in half lengthways and use a spoon to remove the seeds. Slice the cucumber into half moons. Finely slice the red onion and red chillies. In a bowl, combine the cucumber, red onion, red chillies, and the reserved fresh dill and parsley. Season to taste with salt and the juice from the lemon.
Spoon the whipped feta over the bottom of your serving bowl. Top with the olive rice, then the za'atar chicken, and finally a generous portion of the fresh salad. Finish with an extra sprinkle of za'atar, a pinch of salt and black pepper, and a lemon wedge if desired.
For an even richer flavour in your rice, toast the dry rice grains in the butter for 1-2 minutes before adding the garlic and stock.
If you don't have a grill, you can bake the chicken in the oven at 2000C (1800C fan) for 25-30 minutes, or until cooked through and slightly browned.
To make this dish vegetarian, substitute the chicken with halloumi or firm tofu, seasoned with the same spices, and use vegetable stock for the rice.