1-First Steps: Prepping and Sautéeing: Season the 4 to 6 bone-in, skin-on chicken thighs with kosher salt, aiming for even coverage on all sides. Heat 3 tablespoons of extra-virgin olive oil in a large pot over medium heat, then add the chicken. Brown the chicken thoroughly to achieve a crispy texture, cooking for about 5-7 minutes per side. For the best results, focus on getting that golden-brown skin as it locks in flavors.

2-Middle Steps: Building the Flavors: Once the chicken is browned, remove it temporarily and in the same pot, sauté 2 medium thinly sliced yellow onions and 6 thinly sliced garlic cloves until they soften and release their aroma, about 5 minutes. Stir in the 2 cups of rinsed basmati rice along with 1/3 cup of za’atar seasoning and freshly ground black pepper to coat everything evenly. Add 2 teaspoons of salt and 3 cups of water, then nestle the browned chicken back into the rice mixture.

3-Final Steps: Cooking and Finishing: Cover the pot and cook on low heat for 25 minutes, allowing the flavors to meld. After that, turn off the heat and let it rest for 10 minutes to absorb any remaining moisture. Stir in 2 tablespoons of unsalted butter, cut into cubes, to add a rich finish. For extra tips, remember to rinse the basmati rice well and consider adding vegetables like diced carrots or peas for more nutrition. Now serve it up with optional fresh dill and sides like yogurt or warm flatbread for a complete meal.