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Baked Greek Chicken & Oregano Rice

Wajeeha
  • 55 minutes
  • Serves 5

INGREDIENTS

Chicken and Marinade:

5

chicken thighs (skin on and bone in)

4 tbsp

lemon (freshly squeezed)

1 tbsp

dried oregano

4

garlic cloves (minced)

1 tsp

salt

Rice:

1 1/2 tbsp

olive oil (separated)

1

small onion (chopped finely)

1 cup

long grain rice (I used Basmati rice)

1 1/2 cups

chicken stock (see note)

3/4 cup

water

1 tbsp

dried oregano

1 tsp

salt

Black pepper

Garnish:

Finely chopped coriander