Greek-style chicken and lemon rice

Prep time
15min
Cook time
50min
Serves
6

Lemon and crumbed chicken thighs add a refreshing Mediterranean twist to this pantry staple.

Ingredients:

  • 6 Southern Style Crumbed Chicken thighs
  • 1 Tbsp (15ml) olive oil
  • 1 onion, finely diced
  • 1 cup (250ml) long grain rice
  • zest of two lemons
  • 4 Tbsp (60ml) lemon juice
  • 1 Tbsp (15ml) dried oregano
  • 4 garlic cloves, minced
  • 1 ½ (375ml) cups chicken stock
  • ¼ cup (60ml) water
  • 1 tsp (5ml) salt
  • 1 tsp (5ml) pepper
  • Handful fresh parsley and oregano, to serve

Method:

  1. Preheat the oven to 180°C.
  2. Heat 1 Tbsp olive oil in an oven-proof casserole dish. Add the onion and sauté on medium heat until translucent.
  3. Add the rice, lemon zest, lemon juice, dried oregano, garlic, chicken stock, water, salt and pepper and mix.
  4. Bring to a simmer and simmer for 30 seconds. Cover and bake in the oven for 20 minutes.
  5. Remove the lid and bake for 10 minutes or until all the liquid is absorbed and the rice is tender.
  6. While the rice is cooking for the last 10 minutes, cook 6 Southern Style Crumbed Chicken thighs from frozen at 170°C in the air fryer for 15-20 minutes or 20-25 minutes in the oven at 180°C.
  7. Turn the chicken halfway through the cooking time. Once cooked, set aside to rest for 1-2 minutes before serving.
  8. Remove the rice from the oven and stand for 5-10 minutes. Garnish with grilled lemon slices, chopped parsley and fresh oregano.
  9. Serve with the Southern Style Crumbed Chicken thighs.