Za'atar Chicken, Olive Rice & Whipped Feta

Heat the grill to 220°C.

For the rice, finely slice the garlic and chop the herbs. Wash the rice two or three times until the water runs clear. Pop a medium-sized saucepan over a medium heat and add the butter. Once melted, throw in the garlic and cook for 8 mins until caramelised. Add the olives and a pinch of salt and sugar then cook for a further minute. Tip in the washed rice followed by the chicken stock (or water if you prefer). Bring to the boil then pop the lid on and reduce the heat to as low as possible. Cook for 12 mins, then turn the heat off and let sit for 15 mins. When the rice is ready, mix through most of the chopped herbs, setting aside a handful of each for the salad.

For the chicken, slice the chicken thighs into quarters lengthways and thinly slice the onions. Add both to a large bowl along with the paprika, za’atar, black pepper and olive oil. Season well with salt and mix to combine. Spread evenly on an oven tray then slide under the grill on the top shelf of the oven for 20 mins until cooked through, turning halfway.

For the feta, add the Greek yoghurt to a bowl with the chilli flakes and crumble over the feta. Mix well to incorporate.

For the salad, slice the cucumber in half lengthways, use a spoon to remove the seeds then slice into half moons. Finely slice the red onion and chillies. Add the salad ingredients to a bowl along with the reserved fresh herbs. Season to taste with salt and lemon juice.

To plate, spoon the feta over the bottom of the bowl, top with the rice, the chicken and some salad. Finish with more za’atar, salt, pepper and a lemon wedge, if you like.