INGREDIENTS
| Chicken and Marinade | |
| Chicken thighs, skin on, bone in | 4-5 |
| zest and juice of 1 big lemon | |
| dried oregano | 1 tsp |
| dried basil | 1 tsp |
| dried rosemary | 1 tsp |
| curry | 1 tsp |
| garlic cloves, minced | 4 |
| salt | 1/2 tsp |
| olive oil | 1 tbsp |
| Rice | |
| olive oil | 2 tbsp |
| chopped | 1 onion |
| long grain rice | 1 cup (180g) |
| chicken broth / stock | 1 1/2 cups (375 ml) |
| salt | 3/4 tsp |
| black pepper | 1/4 tsp |
Step 1
In a mixing bowl combine all ingredients for marinade. Toss the chicken with marinade and let it marinate from 20 minutes – to night in fridge.
Step 2
Remove chicken from marinade, but reserve the rest of marinade. Heat some olive oil in a skillet over medium high heat. Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.
Step 3
Heat 1 tbsp olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining Rice ingredients and reserved marinade.
Step 4
Place the chicken on top then place a lid on the skillet. Cook for 35 minutes or until all the liquid is absorbed and the rice is tender.
Step 5
Allow to rest for 5 to 10 minutes before serving, garnished with parsley or oregano and fresh lemon zest, if desired.
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