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Golden Cumin Chicken Thighs & Zaza Za'atar Shirazi Salad

Golden Cumin Chicken Thighs & Zaza Za'atar Shirazi Salad

DIFFICULTY ++/+++
TIME 25 mins

Juicy chicken thighs marinated in warm, aromatic Golden Cumin spices, pan-seared until golden and tender, served with fluffy fragrant rice that soaks up all the delicious juices. Paired with a fresh Za’atar Shirazi salad - crisp cucumber, juicy tomato, pomegranate, and fragrant za’atar - this dish is perfectly balanced with warmth, freshness, and vibrant Middle Eastern flavour in every bite. ✨🌿🍋

INGREDIENTS Serves 2

For the Chicken Thighs 🍗✨:

  • 2 chicken thighs (bone-in or boneless, skin-on recommended)
  • 2 tablespoons Golden Cumin spice blend
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For the Rice 🍚:

  • 200g basmati rice
  • 400ml water or chicken stock
  • 1 tablespoon olive oil or butter
  • ½ teaspoon salt

For the Shirazi Salad 🥗:

  • 1 cup tomatoes, diced
  • 1 cup cucumber, diced
  • 2 tablespoons fresh mint, chopped
  • 1 tablespoon pomegranate
  • 1 tablespoon Zaza Za'atar
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Optional Garnishes 🌿🍋:

  • 1 tablespoon lemon juice (optional, for brightness)
  • Fresh parsley or coriander, finely chopped
  • Natural yoghurt or cucumber yoghurt on the side

COOKING
INSTRUCTIONS

Marinate the Chicken Thighs🍗:

  • In a bowl, mix the Golden Cumin spice blend, olive oil, salt and black pepper.
  • Coat the chicken thighs thoroughly and marinate for at least 20 minutes (or up to overnight for deeper flavour).

Prepare the Shirazi Salad 🥗:

  • In a bowl, mix together diced tomatoes, cucumber, pomegranate and chopped mint.
  • Add the Zaza Za'atar, lemon juice, olive oil, salt, and black pepper.
  • Toss everything well and set aside.

Cook the Rice 🍚:

  • Rinse the basmati rice until the water runs clear.
  • In a saucepan, heat olive oil or butter over medium heat, add the rice and toast for 30 seconds.
  • Add the water or stock and salt, bring to a boil, then reduce to low, cover, and simmer for 10–12 minutes until fluffy.
  • Remove from heat and rest covered.

Sear the Chicken 🔥:

  • Heat a large pan over medium-high heat.
  • Place the chicken thighs skin-side down and cook for 6–8 minutes until deeply golden and crispy. Flip and cook for another 6–8 minutes until cooked through and juicy (or finish in the oven at 190°C if very thick).
  • Remove the chicken from the pan and rest for 5 minutes to lock in juices.

Serve & Enjoy 😋

  • Spoon the fragrant rice onto plates, top with the Golden Cumin chicken thighs, and drizzle with any pan juices. Finish with fresh herbs and a squeeze of lemon for a perfectly balanced, comforting meal. 🍗🍚✨

PRODUCT USED

Golden Cumin
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