Every family needs a one-pot wonder they can have on repeat with no complaints, said Bob Dickinson. This Greek-inspired chicken and rice dish is ours. What makes it something you’ll look forward to eating are the simple additions that take no time at all: fragrant herbs, salty Kalamata olives and creamy feta. The herbs can be dried or fresh, and to make the recipe even quicker the next time you make it, you could mix up an extra batch of the seasoning.
Ingredients (serves 6)
- 1.5kg chicken thigh fillets (or 12 chicken thighs)
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- 2 courgettes, halved lengthways and finely sliced
- 250ml dry white wine
- finely grated zest and juice of 2 lemons
- 300g basmati rice, rinsed
- 500ml chicken or vegetable stock (broth) or water
- 100g Kalamata olives
- 1 tbsp oregano
- 1 tbsp basil
- 1 tbsp dill
- 1 tbsp mint
- 2 tsp rosemary
- 1 tbsp ground cinnamon
- 1⁄4 tsp ground cloves
- 1 tsp salt
- 1 tsp ground black pepper
Method
- Preheat the oven to 200C. To make the Greek seasoning, combine the ingredients in a small bowl. Add the chicken thighs to a large mixing bowl, sprinkle over the seasoning and mix to make sure the thighs are well coated.
- Heat a large flameproof, ovenproof casserole dish (Dutch oven) over medium heat. Add 1 tbsp of the olive oil, then fry the chicken for 2-3 minutes on each side or until browned. Do this in batches, making sure that the chicken is only one layer deep and that all of the thighs come into contact with the bottom of the pan, so as not to sweat the meat. Transfer the chicken to a plate and set aside.
- Reheat the pan and add the remaining olive oil, garlic and courgettes. Cook for 5 minutes or until the courgettes are soft. Add the chicken back into the pan, along with the wine and lemon zest and juice. Sprinkle the rice over the top of the chicken, pour over the stock or water, stir, and cover.
- Transfer to the oven and bake for 30 minutes or until all the liquid has been absorbed by the rice. To finish, sprinkle with the Kalamata olives and crumble the feta on top.
- Tip: You can use finely chopped fresh herbs or dried herbs for the Greek seasoning. If you’re planning on doubling and storing the recipe for future use, dried would be best.
Taken from “The From Scratch Kitchen: Recipes and inspiration for rediscovering the joys of home cooking”, by Bob Dickinson. Available from The Week Bookshop, £24.99.