Greek lemon chicken and rice
Ingredients
- 8 bone-in chicken thighs (or sub chicken breast cut bite-sized)
- 1.5 cups long-grain white rice (basmati works OK too)
- 2.5 cups chicken stock
- 1 onion, finely diced
- 5 garlic cloves, minced
- 2 lemons
- 1.5 teaspoons dried oregano
- 0.5 teaspoons dried thyme
- 1 tablespoons fresh parsley, chopped (to serve)
- 2 tablespoons olive oil
- 1 teaspoons salt and black pepper
Instructions
Zest both lemons and juice them. Season chicken with salt, pepper, half the 1.5 teaspoons dried oregano, and half the lemon zest.
Heat 2 tablespoons olive oil in a wide, heavy pot over medium heat. If using thighs, sear skin-side down for 5–6 minutes until well golden, then flip for 2 minutes. If using diced breast then stir fry until it takes on some color. Remove and set aside.
Reduce heat and add onion. Cook for 6–8 minutes until softened and translucent. Add garlic, remaining oregano and thyme. Cook 1–2 minutes until fragrant.
Add rice and stir for 1 minute to coat in the oil. Pour in chicken stock, lemon juice and the remaining zest. Taste test and add salt as needed. Bring up to a gentle boil.
Return the chicken to the pot. If using diced chicken breast stir into the rice, if using the thighs just nestle them on top, skin side up.
Reduce heat to low, cover, and cook for 25 minutes without lifting the lid.
Rest off the heat, covered, for 5 minutes
To serve: good with chopped parsley, tzatziki, hummus and pita bread. Maybe also Kalamata olives, cherry tomatoes, red onion and spinach.