Za'atar-Spiced Middle Eastern Chicken and Toasted Basmati Grain Bowl

Rinse the basmati rice blend under cold water until clear, then bring to a boil in 240ml of water. Reduce to a simmer, cover, and cook for 18 minutes until tender and fluffy.

While the rice cooks, heat a non-stick skillet over medium-high heat. Add the chicken koftas and sear for 6-8 minutes, turning occasionally, until deeply browned and cooked through. The exterior should have a caramelized crust from the spices.

Add the kale to the skillet during the last 3 minutes of cooking, tossing with the rendered juices from the koftas until vibrant and just wilted.

Remove from heat and stir in the olive oil and a generous tablespoon of za'atar, ensuring the herbs and sesame seeds coat the chicken and greens evenly.

Fluff the rice with a fork and plate it into a bowl. Top with the warm koftas and garlicky wilted kale. Garnish with plenty of fresh chopped parsley and a final dusting of za'atar.