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Preheat the oven to 200 degrees Celsius. Take one large flat style casserole dish add oil, heat for a minute then add the seasoned chicken thighs skin side down. Cook until golden and crisp for 2-3 minutes then remove from the pan. Add the wild rice, chicken stock, bay leaves, lemon juice and zest. Place onion, garlic and chicken skin side up on top of the rice. Finely chop all za’ater ingredients mixing it while you chop then sprinkle two thirds over the chicken.

Cover with a lid and cook for 20 minutes then remove the lid, sprinkle over the pistachios, radishes, remaining za’ater plus an extra drizzle of olive oil. Cook for a further 5-10 minutes allowing the skin of the chicken to turn crispy again along with the leaves of the radishes. Check the chicken is cooked by piercing the skin of the chicken (the juice should run clear once cooked through). Allow it to rest for ten minutes then serve.