Ingredients
2tbspolive oil
1tspdried oregano
½tspground coriander
½tspkosher salt
¼tspcoarse ground black pepper
6chicken thighs
2tbspbutter
1yellow onion,diced
1cupswhite rice,uncooked
1tbspgarlic,minced
½tspturmeric
¼tspground cumin
2cupschicken stock
parsley
feta cheese
kalamata olives
Preparation
Preheat the oven to 350 degrees F.
Heat the cast-iron skillet on high heat with the olive oil.
Season the chicken with oregano, coriander, kosher salt, and black pepper.
Add the chicken to the skillet, skin side down, and cook for 4 to 5 minutes until browned.
Flip and cook for an additional 3 to 4 minutes.
Push the chicken to the side (or onto a plate).
Add the butter to the cast-iron skillet and heat on medium-high.
Add in the onions and start to cook for 3 to 4 minutes.
Once the onions are mostly melted, add in the garlic and cook for 30 seconds while stirring.
Add in the uncooked rice and cook for 1 minute.
Pour in the chicken stock, add in the turmeric and cumin, then put the chicken back in, skin side up.
Bake covered with foil for 45 to 50 minutes.
