Neven Maguire's One Pan Mediterranean Chicken Rice

INGREDIENTS

• 2 Packs Simply Better Irish Corn Fed Skinless & Boneless Chicken Thigh Fillets
• 2 Tbsp. Simply Better Italian Roast Garlic Extra Virgin Olive Oil, plus a little extra
• 25g Butter
• 1 Red Onion, sliced
• 2 Tbsp. Simply Italian Sundried Tomato & Chilli Pesto, plus a little extra
• 200g Organic Brown Basmati Rice, soaked in bowl of water overnight
• 1 Carton Simply Better Irish Made Free Range Chicken Stock
• 1 Punnet Cherry Tomatoes
• Good Handful of Simply Better Green Olives, such as Nocellara (optional)
• Handful of Fresh Basil
• Simply Better Sea Salt & Freshly Ground Black Pepper
• Griddled Lemon & Simply Better Authentic Greek Yoghurt, to serve

DIRECTIONS

1. Preheat the oven to 180°C (350°F/Gas Mark 4). Heat a skillet pan over a high heat. Season the chicken thighs. Add the oil and butter to the pan and using a tongs quickly cook the chicken pieces until golden brown all over. Transfer to a plate.
2. Add the onion to the pan and saute for a few minutes until softened. Season generously, then stir in the soaked rice, tomato pesto and stock. Tuck back in the chicken thighs and scatter over the tomatoes, then drizzle over a little more oil and cover with the lid. Bake for 25 minutes, then remove the lid and smear the chicken pieces with a little extra tomato pesto and scatter around the olives, if using. Return to the oven for 10 minutes. Tear over the basil leaves and garnish with the griddled lemon and yoghurt. Serve straight to the table.