Neven Maguire's Greek-Style Chicken Pilaf with Olive Salsa

INGREDIENTS

• 1 Jar Simply Better Italian Mixed Antipasti
• 1 Pack Simply Better Irish Corn Fed Garlic & Herb Boneless & Skinless Chicken Thigh Fillets
• Finely Grated Rind & Juice of 1 Lemon
• 1 Red Onion, finely chopped
• 1 Pack Simply Better Spanish Baby Fennel, thinly sliced (fronds reserved)
• 200g Simply Better Organic Brown Basmati Rice, soaked in bowl of water overnight
• 1 Carton Simply Better Irish Made Free Range Chicken Stock
• 1 Carton Simply Better Authentic Greek Yoghurt
• 1 Pack Fresh Dill, leaves stripped off & roughly chopped
• Sea Salt & Freshly Ground Black Pepper

METHOD

1. Preheat the oven to 180°C (350°F/Gas Mark 4). Drain the oil from the antipasti and reserve, then separate out the sun-dried tomatoes and artichokes and roughly chop. Set the olives aside until later.
2. Heat a saute pan or shallow casserole over a high heat. Add 2 Tbsp. of the oil and using a tongs quickly cook the chicken pieces until golden brown all over. Transfer to a plate.
3. Add the onion to the pan with the fennel and saute for 4-5minutes until softened and beginning to catch a little colour. Season generously, then stir in the soaked rice, lemon rind, sun-dried tomatoes and artichokes. Pour in the stock and bring to a simmer, stirring. Tuck back in the chicken thighs and drizzle over a little more oil, then cover with the lid. Bake for 25 minutes, then remove the lid and return to the oven for 20 minutes until the chicken and rice are cooked through and tender.
4. Meanwhile, Mix the yoghurt with the dill and season to taste. Finely chop with the olives, then put in a bowl with the rest of the oil and enough lemon juice to taste. Stir in the reserved fennel fronds. Spread the dill yoghurt on to plates and top with the Greek-style chicken pilaf, then spoon over the olives to serve.