Cooked - Greek-style Lemon Chicken Rice With Fetta - Australian women's weekly

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Greek-style Lemon Chicken Rice With Fetta - Australian women's weekly

4.0

8 large chicken thigh fillets

1 teaspoon Greek dried oregano

1 teaspoon finely grated lemon rind

4 cloves garlic, crushed

2 tablespoon extra virgin olive oil

1 large (300g) brown onion, chopped finely

1½ cups (300g) long grain rice

2½ cups (600ml) chicken stock

⅓ cup (80ml) lemon juice

¾ cup (120g) pitted kalamata olives, halved

2 tablespoons fresh oregano leaves, to serve

100g Greek-style fetta crumbled, to serve

Lemon wedges, to serve

Preheat oven to 180°C (160° fan-forced). Combine chicken, dried oregano, lemon rind and garlic in a small bowl. Toss well to coat and set aside to marinate for 10 minutes or overnight if you have time.
Heat oil in a large shallow casserole pan over medium heat. Add chicken and cook for 4 minutes each side, until golden. Transfer to a plate and set aside.
Add onion and cook for 6-8 minutes, stirring until softened and golden. Add the rice and stir to combine, then the stock and lemon juice. Place chicken back on top of the rice.
Bring to a simmer, cover with a lid. Place in the oven and bake for 30 minutes, until rice is tender. Set aside, covered, for 10 minutes.
Sprinkle over the olives and oregano and fluff with a fork.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇬🇷Greek

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 58 weeks ago

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