Greek chicken and lemon rice

Ingredients:

• 3 TBsp Greek seasoning (see recipe 'simple Greek seasoning')
• 8 chicken thigh fillets cut in half or strips
• 4 TBsp olive oil
• 2 large lemons
• 4 garlic cloves crushed
• 1 TBsp oregano
• 1 1/2 cups water
• 1 chicken stock cubes
• 1 cup long grain rice
• 1 cup artichoke hearts drained
• 1/3 cup Kalamata olives
• 1 can brown lentils drained
• 1 punnet tiny tomatoes cut in half
• 4-6 large handfuls baby spinach leaves
• salt and pepper to taste
• 1/4 cup pine nuts (toasted lightly in a fry pan) (optional)

Instructions:

1. Preheat oven to 180C.
2. Combine oregano, garlic, salt and pepper, one lemon zest and lemon juice in a large glass dish at the back of the stove top.
3. Heat oil in large fry pan that can go in oven.
4. Cook chicken in batches, (approximately 3-4 mins each side) sprinkling Greek seasoning on each side as you go.
5. As each batch is done place in lemon juice dish at the back of the stove.
6. Rotate and stir the chicken as you add them to the bowl, so the pieces coat in the lemon juice and herbs.
7. Once the chicken is all done, cook rice in the same pan and stir to coat all sides. Add more olive oil if required.
8. Add water and stock cubes, stirring well and scrap bottom of pan to get all the pieces of the bottom.
9. Bring to the boil, then add chicken pieces and remaining juices from the bowl. Reduce to a simmer.
10. Place artichokes through out rice, then place the lid on the pan and place in preheated oven for 20 minutes.
11. When done all the juice should be absorbed. Place bake in oven for another 10 minutes if there is still water in it.
12. Sprinkle over the lentils, spinach leaves and tomatoes, on top of chicken ( no need to stir through.)
13. Place lid back on pan and put back in oven for a further 5 minutes.
14. Serve immediately, with pine nuts sprinkled all over and extra lemon squeezed on top.
15. Rice and chicken can be doubled.
16. If doubling rice, double the water and stock powder to match.