4 boneless chicken thighs, cut into thirds length-wise
juice of one lemon
2-3 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic granules
sea salt and black pepper
1 cup basmati rice
2 tablespoons olive oil
1/3 cup red onion, chopped fine
1 teaspoon dried mint
finely grated rind of one lemon
1 3/4 cups chicken broth
- Toss the cut up chicken thighs with the marinade ingredients in a bowl and let sit for 30 minutes.
- While chicken is marinating, heat 2 tablespoons olive oil in a heavy saucepan over medium heat. Saute the onions until lightly browned, about 5-8 minutes. Add the rice and mint and stir to coat. Pour in chicken broth and season with salt. Bring to a boil, reduce heat, cover, and simmer 15 minutes. Turn off heat and let steam for 10 more minutes, still covered. Stir in the lemon zest.
- While rice is cooking, heat a large skillet or cast iron pan over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes. Turn and brown on the other side. Continue turning and cooking a few more minutes until fully cooked. Remove chicken from pan into a bowl. Deglaze the pan with a few tablespoons of water and scrape up all the bits. Pour this over the chicken. Serve the chicken with the mint rice.