Crispy za’atar chicken with garlic yoghurt and spiced butter
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
This dish is inspired by çilbir (Turkish poached eggs with yoghurt and spiced butter), but I have swapped the eggs for crispy za’atar chicken thighs. It is simple and satisfying, made in just 30 minutes, and perfect with crusty bread and a zingy green salad for a cosy midweek dinner.
Ingredients
For the chicken
- 4 chicken thighs, bone in and skin on
- 2 tbsp za'atar
- 2 tsp extra virgin olive oil
- salt and freshly ground black pepper
For the garlic yoghurt
For the spiced butter
- 3 tbsp salted butter
- 1 tbsp pul biber (Aleppo pepper)
To serve (optional)
Method
To make the chicken, preheat an air fryer to 200C (or refer to the recipe tips if using an oven).
Pat the chicken thighs dry, then transfer them to a large bowl. Add the za’atar and oil, season with salt and pepper and toss until the chicken is evenly coated.
Arrange the chicken in a single layer in the air fryer basket, skin-side down. Cook for 10 minutes, then flip and cook for a further 10–15 minutes, or until cooked through and the skin is crispy. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part is pierced with a skewer.
Meanwhile, to make the yoghurt, mix the yoghurt with the garlic and a good pinch of salt in a small bowl. Chill in the fridge until ready to serve.
Just before the chicken is ready, make the spiced butter. Melt the butter in a small saucepan over a medium heat. Stir in the pul biber and cook, stirring constantly, for 30 seconds, then remove from the heat.
To serve, spoon the garlic yoghurt onto large plates or shallow bowls, top with the crispy chicken thighs and drizzle generously with the spiced butter. Serve immediately with crusty bread and green salad.
Recipe tips
The chicken can also be cooked in an oven at 220C/200C Fan/Gas 7, but it will take a little longer than using an air fryer.
