Israeli Chicken Pilaf

Published on Feb 11, 2016

Za’atar, or make your own, with oregano, coriander seeds, sesame seeds, lemon grass - taste along the way and find a nice balance, looking for a total of about 2 tablespoons
1/4C paprika, 1Tbs turmeric
3/4 pound basmati rice 
4-8 cumquats, each poked with a toothpick five times. 
2 cinnamon sticks,
1 star anise 
1 head of garlic, halved along its equator. 
1 onion or 1 bunch of scallions, roughly chopped
parsley - torn


Heat a wide dutch oven or large sauté pan (it’s important there is a tightly fitting top for whatever you cook in) 

Spatchcock the chicken by cutting along the side of the spine with shears and breaking it open, sprinkle salt and the zaatar mixture inside the bird, flip it over and sprinkle the paprika/turmeric mixture on the other side

Sear the chicken, skin side down until the skin has crisped (3-6 minutes) 

Remove the chicken from the pot,

add the aromatics and stir until fragrant (1-2 minutes) 
add the rice, toast it for a minute or two. add enough water to cover the rice ~2cups

Return the chicken to the pot skin side up, cover and cook for 25-35 minutes on low
*check @15minutes and add a little water if it seems necessary. 

Serve and top with fresh parsley.