Za’atar Chicken Thighs with Jewelled Rice

Steps

1. Heat butter and a drizzle of oil in a medium pot on medium heat. Cook onion and baby carrots for 2–3 minutes, until softened. Add first measure of za’atar spice mix and cook a further 30 seconds, until fragrant. Stir in rice, stock/water and salt into pot with carrots and bring to the boil.
2. As soon as rice boils, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat, quickly add golden raisins and cover again. Leave to steam, covered, for 8 minutes. Do not lift lid again during cooking. While rice cooks, prepare pomegranate.
3. To prepare pomegranate, cut in half horizontally and turn upside down over a bowl. Hit the back of the pomegranate with a wooden spoon to release seeds. Discard skin and white pith and set seeds aside.
4. While rice steams, heat a drizzle of oil in a medium fry-pan on medium-high heat. Pat chicken dry with paper towels and evenly coat with second measure of za’atar spice mix. Cook chicken for 2–3 minutes each side (depending on thickness), or until cooked through.
5. Remove chicken from pan, covered with foil, to rest for 2–3 minutes before slicing thinly against the grain. While chicken rests, finely chop spinach and grate radishes. Add to pot with cooked rice, along with pomegranate seeds and lemon juice. Season with salt and pepper.
6. Divide jewelled rice and za’atar chicken thighs between plates. Dollop with yoghurt and sprinkle over lemon zest.