(adapted from a recipe published in "The Mail on Sunday")
6 chicken pieces
5 tbsp lemon juice (juice of 2 lemons)
3 cloves garlic, crushed
1 tsp dried mixed herbs or herbes de Provence
salt and pepper
1 small onion, chopped
4 oz sliced mushrooms
1 red or yellow pepper, deseeded and chopped
2 oz sun-dried tomatoes, chopped
18 small black olives
9 oz basmati rice, rinsed and dried
1 pints (Imperial = 30 fluid oz) boiling chicken stock
In a large bowl combine lemon juice with garlic, dried herbs
and pepper and salt to taste. Add the chicken portions and toss
well to coat. Cover the bowl with kitchen film and marinate for 2
hours at room temperature or up to 24 hours in the fridge. Toss
the meat occasionally.
Preheat oven to 400F/200C/mark 6. Grease a shallow ovenproof dish and scatter the chopped onion, mustroom, pepper, tomatoes and olives, then the rice. Put chicken on top, and pour on remaining marinade, then pour on boiling stock. Place in oven and leave undisturbed for about one hour. Serve with a green salad.