GRAZIA RECIPE -ROASTED CHICKEN, ZA’ATER, LEMON & PISTACHIO PILAF 

PREPARATION TIME: 10 MINUTES | COOKING TIME: 40 MINUTES | FEEDS: 4-6

INGREDIENTS
4 GOOD QUALITY CHICKEN THIGHS
GENEROUS DRIZZLE OF OLIVE OIL
GENEROUS SPRINKLE OF SEA SALT AND FRESHLY GROUND BLACK PEPPER
1 LARGE RED ONION – ROUGHLY SLICED
½ BULB OF GARLIC – LEFT IN SKIN

FRESH ZA’ATER:
SMALL HANDFUL OF FRESH OREGANO – ROUGHLY CHOPPED
SMALL HANDFUL OF FRESH THYME
2 TSP TOASTED SESAME SEEDS
2 TSP SUMAC

WILD RICE BAY & LEMON PILAF:
350G WILD RICE – WELL RINSED
3 BAY LEAVES
700ML CHICKEN STOCK
1 LEMON ZEST PLUS JUICE
GENEROUS SPRINKLE OF SALT & PEPPER

GARNISH
HANDFUL OF CRUSHED PISTACHIOS
3 RADISHES – CUT IN HALF, LEAVES LEFT ON

PREHEAT THE OVEN TO 200 DEGREES CELSIUS | TAKE ONE LARGE FLAT STYLE CASSEROLE DISH ADD OIL, HEAT FOR A MINUTE THEN ADD THE SEASONED CHICKEN THIGHS SKIN SIDE DOWN | COOK UNTIL GOLDEN AND CRISP FOR 2-3 MINUTES THEN REMOVE FROM THE PAN | ADD THE WILD RICE, CHICKEN STOCK, BAY LEAVES, LEMON JUICE AND ZEST | PLACE ONION, GARLIC AND CHICKEN SKIN SIDE UP ON TOP OF THE RICE | FINELY CHOP ALL ZA’ATER INGREDIENTS MIXING IT WHILE YOU CHOP THEN SPRINKLE TWO THIRDS OVER THE CHICKEN

COVER WITH A LID AND COOK FOR 20 MINUTES | THEN REMOVE THE LID, SPRINKLE OVER THE PISTACHIOS, RADISHES, REMAINING ZA’ATER PLUS AN EXTRA DRIZZLE OF OLIVE OIL | COOK FOR A FURTHER 5-10 MINUTES ALLOWING THE SKIN OF THE CHICKEN TO TURN CRISPY AGAIN ALONG WITH THE LEAVES OF THE RADISHES | CHECK THE CHICKEN IS COOKED BY PIERCING THE SKIN OF THE CHICKEN (THE JUICE SHOULD RUN CLEAR ONCE COOKED THROUGH). ALLOW IT TO REST FOR TEN MINUTES THEN SERVE