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Long-grain white rice works best for basmati, medium-g! short-gr Not suitable for brown. smine, paella or risotto rice. EK These tasty crowd pleasers are destined to become firm family favourites lovely fluffy rice. White inand in rice also work. ONE-POT BAKED GREEK CHICKEN & LEMON RICE Serves 5 Prep 15 min, plus 12-24 hrs marinating; Cook 1 hr INGREDIENTS + akg skin-on, bone-in chicken thighs + ¥ tbsp extra virgin olive oil MARINADE +4 tbsp lemon zest (2 lemons) + cup lemon juice +1 tbsp dried oregano + 4 garlic cloves, finely minced + ¥ tsp cooking salt FOR THE LEMON RICE +4 tsp extra virgin olive oil +4. small brown onion, finely diced +4. cup long-grain rice, uncooked + 1% cups low-salt chicken stock + % cup water +1 tbsp dried oregano + % tsp cooking salt + % tsp black pepper GARNISH + oregano leaves + lemon slices, pan-fried to slightly char Place the chicken and marinade ingredients in a ziplock bag, then place in the fridge for 12-24 hours. Preheat the oven to 180C (160C fan- forced). Using a 26-28cm wide cast- iron pan with a lid (or other ovenproof frying pan), heat % a tablespoon of oil over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook, skin-side down. for 3-4 minutes or until golden brown. Turn and cook the flesh side for 1 minute, then transfer to a plate. (It will still be raw inside) Discard the fat in the pan and wipe out loose black bits in the frying pan using a paper towel. Return the pan to the stove and heat 1 tablespoon of oil over medium-high heat. Cook the onion for 3 minutes until translucent, then add the remaining rice ingredients and the reserved marinade. Once the liquid starts bubbling, let it simmer for 30 seconds, then place the chicken on top (it will be partially submerged). Tip in any juices from the chicken plate, cover with a lid, then transfer to the oven. Bake for 35 minutes, then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (45 minutes total) Remove from the oven and leave to rest for 10 minutes. Transfer the chicken to a plate, then use a fork to fluff the rice. Divide the rice and chicken among serving plates. topped with oregano and lemon slices (if using). For a side salad, try your favourite garden salad Images and edited text from Dinner by Nagi Maehashi, published by Macmillan ‘Australia, RRP $44.99. Photography by Nagi Maehashi. scieewane-ii
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