Greek Style Lemon Chicken Rice

Heat the olive oil in a shallow pan over medium heat. Season the chicken thighs all over with salt and pepper, then sear them for 3–4 minutes per side. Remove the chicken and set aside.

Add the chopped onion to the pan and cook, stirring occasionally, for 4–5 minutes until softened. Add the crushed garlic and cook for 1 minute until fragrant. Stir in the Swiss chard, most of the chopped dill, and a pinch of salt and pepper; cover and let wilt for 4–5 minutes, stirring halfway through.

Stir in the rinsed basmati rice, Dijon mustard, dried oregano, and chilli flakes. Pour in the hot chicken stock and the juice of one lemon, bring to a boil, then return the chicken and any accumulated juices to the pan. Cover and cook rapidly for 6–8 minutes until the liquid is mostly absorbed.

Reduce the heat to low, cover, and continue cooking for 25–30 minutes until the chicken is cooked through and the rice is tender. Scatter the crumbled feta cheese and the remaining dill over the dish and serve immediately.