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Za’atar Roast Chicken With Pilaf, Pomegranate And Nuts

Ingredients

• 40 gm pistachio nuts
• 40 gm pine nuts
• 2 chickens (1.5kg each), removed from fridge 20 minutes before cooking
• 2 onions, thickly sliced
• 2 tbsp olive oil
• 2 garlic cloves, crushed
• 1 lemon, plus extra wedges to serve (optional)
• ½ pomegranate, arils removed
• Finely chopped coriander and plain yoghurt, to serve
• Za’atar
• 1½ tbsp fresh thyme leaves
• 1½ tbsp dried oregano leaves
• 1 tbsp toasted sesame seeds
• 2 tsp sumac
• Pilaf
• 1 small onion, finely chopped
• 2 cinnamon quills
• 2 cardamom pods, bruised
• 2 fresh bay leaves
• 40 gm butter, coarsely chopped
• 1 tbsp olive oil
• 400 gm basmati or long-grain rice, rinsed under cold water (2 cups)
• 700 ml chicken stock
• Finely grated rind of ½ lemon

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