Za’atar Chicken Bowl

Name: Za’atar Chicken Bowl
Ingredients: 4 bone-in, skin-on chicken thighs; 4 bone-in, skin-on chicken thighs; 1 cup (160 g) za’atar spice blend; 1 teaspoon pepper, to taste; 1 tablespoon (8 g) ground sumac; 2 tablespoons (40 g) pomegranate molasses; 1 white onion, sliced into thick rounds; 1 can (15 ounces, or 425 g) chickpeas, rinsed and drained; 1 head garlic, peeled and garlic cloves smashed; 1 head garlic, peeled and garlic cloves smashed; 1 lemon, sliced; 1½ cups (90 g) fresh parsley leaves, finely chopped; ¼ cup (8 g) fresh mint leaves, finely chopped; 2 scallions, minced; 1 tomato, finely diced; ⅓ cup (47 g) fine bulgur (size #1), soaked in ½ cup (120 ml) boiling water to soften, drained; ⅓ cup (47 g) fine bulgur (size #1), soaked in ½ cup (120 ml) boiling water to soften, drained; 2 tablespoons (28 ml) fresh lemon juice; 3 tablespoons (45 ml) olive oil; ½ teaspoon salt; Green olives; Pomegranate arils; Lemon wedges

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

This Levantine bowl combines the herbal citrusy flavor of za’atar, garlic, onions, and plenty of olive oil to roast some chicken thighs and chickpeas. It’s served with fluffy white rice cooked with golden vermicelli noodles—a Middle Eastern classic. Add some tabouli salad on the side, a dollop of creamy toum sauce for a garlicky kick, green olives, and sweet pomegranate arils to round out this savory, tangy, and utterly refreshing bowl.

Ingredients

Main course

Ingredients

Method