Greek Style Lemon Chicken Rice

This easy one-pot weeknight dinner is packed with flavor and perfect to feed the family.

By @johngs

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 tbsp olive oil
• 600 g boneless, skinless chicken thighs
• 0 salt
• 0 pepper
• 1 onion, finely chopped
• 4 cloves garlic, crushed
• 200 g Swiss chard, stalks finely chopped, leaves roughly chopped
• 0 dill, roughly chopped
• 0 salt
• 0 pepper
• 250 g basmati rice, rinsed
• 1 tbsp Dijon mustard
• 2 tsp dried oregano
• 1 tsp chili flakes
• 500 ml hot chicken stock
• 1 lemon lemon juice
• 0 resting juices
• 80 g feta cheese, crumbled
• 0 dill, roughly chopped

Instructions

1. Heat the olive oil in a shallow pan over medium heat and season the chicken thighs all over with salt and pepper. Seal the chicken in the pan for 3-4 minutes on each side. Remove and set aside.
2. Add the finely chopped onion to the pan and cook, stirring occasionally, for 4-5 minutes until soft.
3. Add the crushed garlic to the pan and cook, stirring occasionally, for 1 minute until fragrant.
4. Add the Swiss chard and most of the dill to the pan. Add a good pinch of salt and pepper and mix well. Cover the pan and leave to wilt for 4-5 minutes until soft, stirring halfway.
5. Add the rinsed basmati rice, Dijon mustard, dried oregano, and chili flakes to the pan and mix well.
6. Pour in the hot chicken stock and lemon juice and stir together. Bring to the boil.
7. Return the chicken to the pan along with all the resting juices. Cover and bubble rapidly for 6-8 minutes until the liquid has reduced.
8. Reduce the heat to low and cook for 25-30 minutes until the chicken is cooked through and the rice is tender.
9. Scatter over the crumbled feta cheese and remaining dill.
10. Serve immediately.