A One-Pot-Wonder by Yasmin Fahr posted on Serious Eats.
Ingredients: [‘chicken thigh’, ‘salt %26 freshly ground black pepper’, ‘oregano leaves’, ‘olive oil’, ‘onion’, ‘garlic cloves’, ‘basmati rice’, ‘homemade chicken stock’, ‘artichoke hearts’, ‘lemon zest’, ‘juice’, ‘feta cheese’]
Quantity of Ingredients: [“1 lb skin-on chicken thigh”,” kosher salt u0026 freshly ground black pepper”,”2 tablespoons chopped fresh oregano leaves, divided (can sub 2 teaspoons dried oregano)”,”2 tablespoons olive oil”,”1 medium onion, finely chopped (about 1 cup)”,”2 garlic cloves, minced (about 2 teaspoons)”,”1 1/2 cups basmati rice or 1 1/2 cups long-grain rice”,”2 3/4 cups homemade chicken stock or 2 3/4 cups store-bought low sodium chicken broth”,”1 (15 ounce) can artichoke hearts, drained, rinsed and cut into chunks “,”2 teaspoons lemon zest”,”2 tablespoons fresh juice (from about 1 lemon)”,”3 ounces crumbled feta cheese”]
Number of Servings: 4
Steps: [‘Season the chicken well with salt, pepper and half of the oregano. Heat the oil in a pot or 12-inch skillet over medium-high heat until lightly smoking. Add the chicken, skin-side down and cook until well browned, 6 to 10 minutes, flip and then brown the other side, 3 to 4 minutes more. Remove to a plate and set aside.’, ‘Discard all but 1 tablespoon fat from skillet and heat the fat over medium heat until shimmering. Add the onion and a pinch of salt and cook, stirring, until softened, about 3 minutes. Add the remaining oregano and garlic and cook until fragrant, about 30 seconds.’, ‘Add the rice, stirring until fragrant and lightly toasted, about 1 minute, then add the stock and artichoke hearts and stir together. Nestle the chicken thighs on top, skin-side up, adjust the heat to maintain a simmer. Cover and cook until the chicken and rice are done 15 to 20 minutes more. Sprinkle with lemon zest, lemon juice and feta. Serve immediately.’]