Pilaf with buttermilk chicken and pomegranate

1. 1

   About 2-4 hours before cooking, put the chicken breasts in a bowl with the buttermilk and garlic, cover and leave in the fridge to marinate.

2. 2

   About 30 minutes before cooking, put the saffron in a bowl, pour over 2-3 tbsp hot water and leave it to bloom.

3. 3

   In a saucepan with a lid, over medium heat, add the oil and fry the onion until soft. Add the rice and stir it into the oil. Add the saffron water and stock, then season with ½ teaspoon of salt and some black pepper. Put a lid on the pan, turn down the heat and simmer the rice for 10-12 minutes until the liquid has been absorbed.

4. 4

   Preheat the oven to 220C/200C Fan/Gas 7. Remove the chicken from the marinade, put it in a baking dish and sprinkle with salt and the za'atar.

5. 5

   Cook the chicken for 20-25 minutes, depending on the thickness of the breasts, or until cooked through.

6. 6

   To serve, stir the parsley and pine nuts into the rice. Slice the chicken and place it on top of the rice with the pomegranate seeds.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.