Combine all the marinade ingredients and marinate the chicken for at least 4 hours or overnight.
2 Chicken Thighs
Heat cooking oil in a pot over medium-high heat. Sear chicken on both sides for a few minutes until browned. Remove from pot and set aside.
Drizzle more oil into the same pot if required. Turn the heat down to medium heat and saute onions for 5 minutes until golden in colour.
Add the rice and stir to combine. Then pour in chicken stock and bring to a boil.
Top with a layer of sliced lemon, then place the chicken over them.
Turn down to low heat, then cover and let cook for 10 minutes - do not disturb it.
After 10 minutes, the rice should be cooked through and fluffy. Serve immediately.
Notes
Prep time does not include marinating time.
You are free to use chicken breast instead of thighs, but we would highly recommend using chicken thighs as they are much juicier, tender, and flavoursome.
We typically marinate the chicken overnight. But if you are short on time, marinate for a few hours if you can or at the very least 30 minutes.
We also prefer leaving the chicken skin on for extra flavour and crispiness. But that’s completely up to you and skin-less chicken thighs work fine as well.