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Ingredients
3 pounds chicken quarters, bone-in, skin-on
1/4 cup olive oil
1 onion finely chopped
4 garlic cloves, grated
14 oz (400g) shredded cabbage or coleslaw mix
1 teaspoon ground coriander
salt, to taste
freshly cracked black pepper, to taste
1 cup Basmati rice
1 teaspoon dried dill
1/4 cup fresh lemon juice
2 tablespoons finely chopped parsley
Instructions
Rinse the rice several times and then soak in cold water for 15 minutes.

Season the chicken on both sides with salt and pepper.

Place a large skillet over medium-high heat and add the olive oil.

Add the chicken to the skillet and brown it on both sides. Remove the chicken from the pan and set aside.

Reduce the heat to low and add the onions to the pan. Cook until softened. Ad the garlic and warm through until fragrant.

Add the cabbage and cook over medium-high heat until wilted. Season it with salt and pepper.

Add the chicken back to the pan and cook it for 20-25 minutes.

Preheat the oven to 400 °F, 200 °C.

Drain the rice and add it to the skillet along with a teaspoon of salt, the lemon juice, and the dill. Mix together and bring to a boil then, remove it from the heat.

Make sure that the chicken is sitting on top of the rice.

Place the skillet in the preheated oven and bake uncovered for 30 minutes.

garnish with parsley and lemon wedges and serve. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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