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Serves 4-5:
2 pounds (about 5 pieces) chicken thighs, bone-in, and skin removed
1 small onion, finely chopped
1/3 cup olive oil
4 garlic cloves, grated
1 and 1.2 cups basmati rice
1 and ½ cups of​ chicken broth or water
1 and ½ teaspoon salt
Black pepper, to taste
2-3 tablespoons lemon juice
1-2 roasted red peppers, diced
4-5 olives, pitted and sliced

For the Marinade:
• ¼ cup freshly squeezed lemon juice
• 2-3 tablespoons olive oil
• 4-5 garlic cloves, grated
• 2 tablespoons dried oregano
• Salt and black pepper, to taste
• 1 teaspoon cumin powder

Garnish: lemon slices and chopped parsley

Make the marinade:
Combine the lemon juice, olive oil, and grated garlic in a small bowl. Add the oregano and whisk together until combined.
Place the chicken thighs in a bowl or on a tray. Pour the marinade over the chicken and season with salt, pepper, and cumin powder. Toss to coat all around. Set aside.
The chicken can be stored in the refrigerator (in an airtight container overnight for maximum flavor). If marinating overnight, allow the chicken to come to room temperature before cooking.

Make the dish:
Place the rice in a large bowl and rinse with cold water, changing the water 3-4 times until it is clear. Cover with cold water and let the rice soak at least 15 minutes.

Place a large (12-inch round) cast iron skillet or a Dutch oven pot over medium heat. Add 2-3 tablespoons of oil in the skillet. Place the chicken in the skillet and reserve the marinade for later. (it will be used to flavor the rice)
Brown the chicken 4-5 minutes on each side. Set aside on a plate. If there are too many burned bits in the pan, wipe it clean before cooking the onions.

Place the chopped onions with 2-3 tablespoons of olive oil in the skillet and cook over medium heat until soft and golden. About 10 minutes.
Add the grated garlic and warm through about 30 seconds taking care not to burn it.
Drain the water from the rice and add the rice to the skillet.
Add the red peppers, olives, broth, salt, pepper, and leftover marinade from the chicken. Add 2-4 tablespoons of fresh lemon juice to make it as lemony as desired. Place the chicken in the skillet.
Bring the mixture to a boil. Reduce the heat to a simmer and cover the pan with a lid. Simmer 15 minutes or until the rice is cooked.
Fluff the rice with a fork and garnish with chopped parsley.
Serve with sliced lemons, a green salad and tzatziki sauce. Enjoy!


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