Chicken with cabbage and rice skillet

Separate the chicken leg quarters into drumsticks and thighs; season both sides with salt and pepper.

Heat the olive oil in a big skillet until hot; brown the chicken on both sides in two batches so it browns rather than steams, 3 or 4 minutes a side, until it releases easily. Transfer to a plate.

Reduce to medium-low, add the chopped onion and cook until soft and golden, about 7 or 8 minutes.

Add the grated garlic and warm it through.

Add the cabbage and cook over medium-high until wilted, about 4 minutes; do not overcook. Season with salt and pepper.

Return the chicken; add the lemon juice, salt, pepper, optional red pepper flakes, the coriander and the sweet paprika, and the half cup of water.

Cover and cook over medium heat 20 to 25 minutes.

Rinse the basmati rice four or five times and let it soak while the dish cooks.

Take the chicken out; drain the rice and stir it in with another teaspoon of salt, a cup of water and the dill. Set the chicken back on top.

Bake on the center rack of an oven preheated to 400F about 30 minutes, until the chicken is golden and the rice cooked.

Garnish with finely chopped parsley and a squeeze of lemon; serve with a salad, feta and olives.