Prep / Cook / Total - 10 / 45 /55min
Ingredients
For the Chicken
- 5 skin on, bone in, chicken thighs
- 2 tbsp of lemon juice
- 2 tbsp of turmeric powder
- 1 tbsp of cumin
- ½ tbsp of curry
- 1 tbsp dried oregano
- 4 garlic cloves, minced
- 1 tsp of salt
- 1 tsp of black pepper
For the Rice
- 2 tbsp olive oil, divided
- 1 small onion, finely chopped
- 1 clove of garlic, finely minced
- 1½ cups basmati rice
- 1½ cups chicken broth
- 1 cup water
- 1 tbsp dried oregano
- 1 tbsp of turmeric powder
- 1 tsp of cumin
- 1 tsp salt
Instructions
- Combine the chicken and all the ingredients for the chicken in a large resealable bag, and let marinade for at least 30 minutes (preferably overnight for more flavour).
- Preheat the oven to 220°C.
- In a large oven-safe skillet, heat 1 tbsp of olive oil over medium-high heat. Place the chicken in the skillet skin side down and cook until golden brown (about 3-5 minutes), then flip over and cook the other side until golden brown (another 3-5 minutes).
- Remove the chicken and set aside.
- Remove any black or burnt bits from the pan, and add another tablespoon of olive oil to the pan over medium-high heat.
- Add the onions to the skillet with the oregano, turmeric, and cumin. Sauté until the onions become translucent.
- Add the garlic and basmati rice and sauté for 1 minute, just until the rice begins to turn golden.
- Add the chicken broth, water, and salt and bring to a simmer. Place the cooked chicken thighs directly on top of the rice and liquid. Once the liquid has begun to simmer, cover with a lid, and transfer to the oven to continue cooking.
- Bake in the oven for 30 minutes. After 30 minutes, remove the lid and continue to bake for an additional 15 minutes, until all the liquid has been absorbed.
- Remove from the oven and let sit for 10 minutes before serving. Garnish with grilled lemon slice and fresh parsley.
- Serve as is or with Greek yoghurt and fresh kale that has been massaged with olive oil, salt, and pepper.
