Chicken with Saffron, Lemon & Oregano Rice (Serves 6)
For the marinated chicken:
6 large chicken thighs
zest and juice (approx. 4 tblsps)
of 1 large or 2 small lemons
1 tblsp dried oregano
4 cloves garlic, peeled and crushed
salt and black pepper
For the rice:
olive oil, for frying
1 onion, peeled and finely chopped
200g long grain white rice
a pinch of saffron
400ml chicken stock
1 tblsp dried oregano
To finish:
fresh parsley, chopped
1 lemon, sliced
Combine the chicken and the marinade ingredients. Cover and leave in a cool place for 20 minutes to one day, if possible.
Preheat the oven to 180ºC / Gas 4. Remove the chicken from the marinade, reserving the marinade for later. Heat a little olive oil in a deep, oven-proof skillet or lidded oven-proof frying pan. Place the chicken skin-side down in the pan and fry until golden brown on all sides. Remove the chicken and set aside. Next, prepare the lemon slices that will be used with the finished dish. Place the slices of lemon in the hot pan and fry for several minutes, turning them until they are nicely browned. Set aside.
Add the onion to the pan and fry gently for a few minutes until soft but not brown. Add the reserved marinade and cook for a further minute before adding the remaining rice ingredients. Bring to the boil then reduce the heat and return the chicken pieces to the pan. Cover the pan with a lid and place in the oven for 25 minutes or until the liquid is absorbed and the rice is cooked. Remove the lid and bake for a further 10 minutes, uncovered.
Serve with a sprinkling of chopped parsley and the prepared lemon slices.
Good served with a crisp green salad or steamed green beans.