Greek Dinner - Rice Pilaf and Chicken

 

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 onion, chopped
• 2 cups long-grain white rice

• 3 cups chicken stock
• 1 1/2 teaspoons salt
• 1 pinch saffron (optional)
• 1/4 teaspoon cayenne pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
3. Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
4. Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
5. Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
6. Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.

Chicken

Servings 4-6

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Total Time: 35 Minutes, plus 8 hours to marinate

Ingredients

                  1 cup plain whole milk Greek yogurt

                  2 tablespoons olive oil

                  2 teaspoons paprika

                  1/2 teaspoon cumin

                  1/8 teaspoon cinnamon

                  1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don't like heat)

                  Zest from one lemon

                  2 tablespoons freshly squeezed lemon juice, from one lemon

                  1-3/4 teaspoons salt

                  1/2 teaspoon freshly ground black pepper

                  5 garlic cloves, minced

                  2-1/2 pounds boneless skinless chicken thighs (or 2 pounds boneless skinless chicken breasts), trimmed of any excess fat and cut into large bite-sized pieces

                  1 large red onion, cut into wedges

                  Vegetable oil, for greasing the grill

Instructions

                  In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.

                  Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.

                  Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.