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Ingredients
2-2 and 1/2 boneless skinless chicken thighs
1/4 cup olive oil
1 onion, finely chopped
5 garlic cloves, grated
salt, to taste
freshly cracked black pepper to taste
1 teaspoon ground coriander
2 cups long grain rice, rinsed and soaked for 15 minutes
1/4 cup fresh lemon juice
1 teaspoon dried crushed oregano
2 cups chicken broth
Garnish: fresh chopped parsley and lemon slices
Instructions
Preheat the oven to 400 °F, 200 °C.
Rinse the rice with cool water and then soak it in a bowl of cool water. Set aside for about 15 minutes.
Season the chicken thighs on both sides with 1 and 1/2 teaspoons of salt and some freshly cracked black pepper.
Heat a large skillet over medium heat. Add the olive oil and brown the chicken in a few batches. About 2 minutes per side. Transfer the chicken to a plate.
Reduce the heat to low and add the onion. Cook until soft and golden. About 10 minutes.
Add the garlic and warm through until fragrant.
Drain the rice and add it to the skilet along with 2 teaspoons salt, the broth, black pepper, the ground coriander, oregano, and lemon juice. Stir together and bring to a boil.
Remove the pan from the heat and add the chicken and top with lemon slices.
Place the pan on the center rack of your preheated oven and bake for 30 minutes.
Garnish with parsley and serve with salad and tzatziki sauce. Kali Orexi!

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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