Crispy Chicken With Za’atar-Olive Rice

Parboiled rice works well.

1. Easier with ground chicken, but for better crispiness use skin-on thigh or breast 2. Added red onion, cucumber and tzatziki 3. Look up what’s in zatar before buying it, you probably already have most of the ingredients

Follow exactly, but double the seasoning in the meat and add a tsp of liquid smoke to the meat as well! Then when you’ve completed the dish, top w a runny egg bc otherwise it’s a little dry! :) Step 1 Place chicken in a medium bowl. Sprinkle paprika and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over chicken; season with pepper. Gently mix with your hands to combine. Step 2 Heat oil in a large nonstick skillet over medium-high. Arrange chicken in pan in a thin, even layer and cook, undisturbed, until golden brown and crisp underneath, about 5 minutes. Continue to cook, stirring and breaking up into bite-size pieces with a wooden spoon, until cooked through, about 1 minute. Using a slotted spoon, transfer chicken to a plate, leaving oil and fat behind. Step 3 Add olives to same pan and cook, undisturbed, until heated through and blistered, 1–2 minutes. Add rice and 1 Tbsp. za’atar and cook, stirring often, until slightly crisp, about 3 minutes. Add greens and lemon juice and cook, stirring occasionally, until greens are wilted, about 2 minutes. Remove pan from heat; stir in lemon zest, feta, and chicken. Taste and season with more salt and pepper if needed. Step 4 Transfer chicken and rice to a large shallow bowl; sprinkle with more za’atar and top with dill.