10 de-boned chicken thighs
Skewer the thighs on to the wooden skewers. Some thighs may be wider so I cut them in half lengthwise before I skewered them. Put the skewers in a container and prepare the marinade.
Greek style rice
1 Parsnip (cut into 1/2-inch thick coins)
2 Carrots (cut into 1/2-inch thick coins)
2 Garlic cloves (minced)
1 1/2 cups uncooked White Rice
3 cups Low Sodium Chicken Stock
Heat a dutch oven with olive oil and a tablespoon of butter. Reduce to medium heat and add the onion, carrot, parsnip and garlic with a pinch of salt. Cook, stirring occasionally until the vegetables are softened and aromatic, about 5 minutes.
Rice Flavour mix-in
1 Lemon (juice and zest)
1/4 cup Dill (chopped)
Whisk together the egg, lemon juice and zest, and dill. Add the reserved 1/2 cup stock and whisk together to temper the egg. Stir it in to the rice mixture to thicken and flavor the rice. Check for seasoning here, adding more salt and freshly ground black pepper if needed.