Method:

1. Place all the ingredients for the chicken marinade into a bowl. Mix well. 
2. Add the chicken pieces and massage in the marinade. Marinate for a minimum of 1 hour, or overnight for maximum flavour.
3. Preheat the oven to 175°C.
4. Heat the 2 Tbsp of olive oil in a skillet over medium heat. Add the chicken pieces skin side down and cook until golden, about 5 minutes. Keep the excess marinade in the bowl for later. Flip the chicken pieces and cook on the other side for a further 5 minutes. 
5. Remove the chicken pieces from the pan. Add the onion to the same pan and fry for 2 minutes. Add the garlic, oregano, salt, pepper and leftover marinade from the chicken. Sauté for 1 minute.
6. Add the rice and stir well. Add the chicken stock, and bring to a simmer. 
7. Place the chicken pieces on top. Put the lid on the skillet, or cover with foil, and place in the oven. 
8. Roast for 35 minutes, then remove the lid. Continue to bake for a further 10-15 minutes, until the liquid has evaporated and the rice is cooked. Once cooked, remove from the oven and allow to rest for 5 minutes. 

1. Slice the cucumber into 4 pieces, crossways. Then slice each piece in half lengthways. 
2. Lay the cucumber pieces cut side down on your chopping board, use a rolling pin or the back of a knife, and smash the cucumber lightly so the skin cracks and the flesh breaks slightly. Then cut the smashed cucumber pieces at a diagonal so you have rough triangular shaped bite-size pieces. 
3. Finely crumble the feta into a bowl. Add the olive oil, lemon juice, lemon zest, black pepper and dill. Mix well. Add the cucumber to the dressing and toss. Tip into your serving bowl and top with toasted pinenuts (optional).
4. Serve the chicken with the smashed cucumber salad.