Greek chicken with lemon rice

Chicken Casserole

2 kgs                          Chicken thighs w legs in bone, skin on (about 8 pcs)

½ kgs                         Baby potatoes

2 medium                Red onions diced

4 cloves                    Garlic, chopped

4 medium                Lemon juice & zest

1 tsp each                Chicken seasoning, mixed spice, cardamom & ginger

2 1/2 tsp                  Whole grain mustard or mustard powder

4 tbsp                       Greek seasoning (or 2 tbsp ea dry thyme & oregano)

2 small                      Plain yougurt

3/4 cup                     Olive oil

To taste                    Salt, pepper, maggi (3 cubes – optional)

1 cup                         Chicken broth

4                                 Rosemary sprigs (fresh)

  • Marinate the chicken in all the seasoning in a large bowl and spread out in a glass casserole.
  • Wash and cut the potatoes in ½ then marinate in the remaining seasoning in the bowl, adding some extra olive oil, S&P and Greek seasoning.
  • Arrange on top of the chicken then add the broth and put the rosemary sprigs on top.
  • Cover with foil and leave in marinade overnight or as long as possible
  • Cook in oven until cooked through.  Remove the foil and broil for a while till the top turn a golden brown

Serve with lemon rice

Basmati (or Egyptian) rice

Wilt 1 onion in oil/butter before adding the rice. Add chopped parsley to the onion (option)

Add juice of 2 lemons to the water and towards the end add some lemon zest. 

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