For ➍4 chicken legs
2 cloves garlic
1 tbs lemon juice
3 tbs za'atar
70 g pomegranate seeds
1 bunch flat leaf parsley
1 bunch of dill
4 tbs olive oil
50 g butter
2 large yellow onions
250 g basmati rice
40 cl poultry fond
75 g green pistachios
1 ts pilipili
1 bunch coriander
Peel the garlic and finely chop.
Cut the chicken thighs in half at the joint and place in a bowl. Drizzle with olive oil and lemon juice. Sprinkle with 1 tbs salt and the garlic snippets. Toss together and refrigerate for min. 2 h.
Preheat the oven to 180°C.
Bake the chicken ± 7 m with the skin side down golden brown and crispy in a roasting pan.
Arrange in a baking dish, sprinkle the skin side with za'atar and roast for another 10 m.
Deglaze the casserole with poultry stock and heat.
Peel the onions and cut into fine half rings. Coarsely chop the pistachios.
Rinse the rice under running water until the rinse water is clear. Preheat the butter and oil in a shallow wide cast iron pot. Add the onion rings, sprinkle with salt and fry for 15 m until caramelised. Stir in the rice, pistachios, pilipili and warm poultry stock. Season with salt and pepper. Arrange the chicken on top of the rice. Pour the juices from the baking dish over.
Place in the oven for 45 m until the rice is soft. Cover the pan and let rest for 5 m.
Finely chop the parsley leaves, coarsely chop the coriander and dill and sprinkle over the chicken together with the pomegranate seeds. Serve.
