Za'atar Chicken and Rice

Rinse the basmati rice twice under cold water, drain well, and place it in the rice cooker.

Add 0.5 cup of fresh water, 0.5 tsp salt, a pinch of saffron, the currants, a cinnamon stick, and the juice of half a lemon to the rice cooker.

Season the chicken thighs generously with salt, pepper, and za'atar, then arrange them on top of the rice in a single layer.

Close the lid and run a standard rice cycle (approximately 20‑25 minutes).

While the rice cooks, finely slice the parsley leaves and set aside.

When cooking is complete, remove the chicken thighs and the cinnamon stick.

Stir a small handful of pine nuts, the lemon zest, softened butter, and half of the sliced parsley into the rice.

Serve the rice topped with the chicken thighs and garnish with the remaining parsley.

Enjoy your za'atar chicken and rice.