One Pot Za’atar Chicken and Rice 

Preparation

1. Step 1

   Pat chicken dry and generously season all over with salt. To a cold, dry, large Dutch oven or pot set over medium heat, add the oil then arrange the chicken thighs, setting them skin side down. (Don’t overcrowd the pot. If yours isn’t large enough to comfortably fit all the thighs, cook them in 2 batches to ensure that they brown properly.) Cook, using tongs to press down on the thighs to encourage browning, 12 to 15 minutes. When the skin is deeply golden brown and crisp and easily releases from the pot, transfer the chicken to a plate, skin side up.

2. Step 2

   In the same pot, with all the fat still over medium heat, add the onions and garlic. Cook, stirring occasionally, until very fragrant and browned, 7 to 9 minutes.

3. Step 3

   Stir in the rice and za’atar and season with pepper. Cook, stirring constantly, just until the za’atar is very fragrant, 20 to 30 seconds. Stir in 2 teaspoons salt and 3 cups of water.

4. Step 4

   Nestle the chicken thighs into the rice mixture, arranging them skin side up. Cover the pot, adjust heat to low and cook for 25 minutes without lifting the lid. Remove from heat, keep covered and let sit for 10 minutes.

5. Step 5

   Uncover, dot the rice with the butter and serve directly from the pot or transfer to a platter, sprinkling with dill (if using). Serve alongside yogurt, pickles and warm flatbread.