Step 1

Set your oven to 400 °F before getting started.

Step 2

Begin by mixing your chicken marinade ingredients in a small bowl. Pour over the chicken and mix well, smothering it all over.*Refrigerate overnight if possible, but if not, let marinate for at least 20 minutes.

Step 3

To a large oven safe frying pan, add your olive oil to pan fry the chicken. Fry on medium heat for 1-2 minutes per side. Remove the chicken from the pan and set aside.

Step 4

To the same pan, set to medium heat, add your onion, oregano, chilli flakes and lemon peels. Saute for 4-5 minutes, just until the onion begins to soften.

Step 5

Add your rice and let "toast" for 1-2 minutes, scrapping all the bits from the bottom.

Step 6

Turn off the heat, add your chicken stock and return your chicken thighs back into the pan.

Step 7

Cover and bake in the oven for 40-55 minutes, or until rice has been cooked and chicken is done.

Step 8

While your chicken is cooking, prepare your lemon tahini sauce if using.*Feel free to double the sauce recipe if you like a lot of sauce!

Step 9

Once the chicken and rice are cooked remove the pan from the oven, cover with the lemon tahini sauce and enjoy right away!