Greek lemony chicken and rice skillet

Season the chicken thighs with salt and pepper on both sides.

Rinse two cups of basmati rice four or five times under cold running water and leave it to soak so the excess starch releases; drain before use.

Heat a large skillet over medium-high with oil and brown the chicken in a few batches, about two to three minutes each side, then transfer to a plate.

Turn the heat off for a few seconds so the very hot pan does not brown the onions too quickly, add the roughly chopped onion, then turn back to medium and cook about eight minutes until soft and golden.

Add five grated garlic cloves and warm through until fragrant.

Add the drained rice, two cups of chicken broth, two teaspoons of salt, a little crushed red pepper flakes, a teaspoon of dried oregano, a teaspoon of ground coriander seeds and a quarter cup of freshly squeezed lemon juice.

Return the chicken and its juices over the rice and top with lemon slices.

Bring to a boil, then turn the heat off underneath.

Stovetop alternative: bring to a boil, reduce to very low or a simmer, cover with a lid and cook about 15 to 18 minutes until the rice is fully cooked, then take the chicken out and gently fluff everything together.

Bake uncovered on the centre rack at 400 degrees Fahrenheit for 30 minutes, then sprinkle with finely chopped parsley.