Greek-Style Rice Pilaf With Chicken Thighs

• 1 lb skin-on chicken thigh
• kosher salt & freshly ground black pepper
• 2 tablespoons chopped fresh oregano leaves, divided (can sub 2 teaspoons dried oregano)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped (about 1 cup)
• 2 garlic cloves, minced (about 2 teaspoons)
• 1 1/2 cups basmati rice or 1 1/2 cups long-grain rice
• 2 3/4 cups homemade chicken stock or 2 3/4 cups store-bought low sodium chicken broth
• 1 (15 ounce) can artichoke hearts, drained, rinsed and cut into chunks
• 2 teaspoons lemon zest
• 2 tablespoons fresh juice (from about 1 lemon)
• 3 ounces crumbled feta cheese

1. Season the chicken well with salt, pepper and half of the oregano. Heat the oil in a pot or 12-inch skillet over medium-high heat until lightly smoking. Add the chicken, skin-side down and cook until well browned, 6 to 10 minutes, flip and then brown the other side, 3 to 4 minutes more. Remove to a plate and set aside.
2. Discard all but 1 tablespoon fat from skillet and heat the fat over medium heat until shimmering. Add the onion and a pinch of salt and cook, stirring, until softened, about 3 minutes. Add the remaining oregano and garlic and cook until fragrant, about 30 seconds.
3. Add the rice, stirring until fragrant and lightly toasted, about 1 minute, then add the stock and artichoke hearts and stir together. Nestle the chicken thighs on top, skin-side up, adjust the heat to maintain a simmer. Cover and cook until the chicken and rice are done 15 to 20 minutes more. Sprinkle with lemon zest, lemon juice and feta. Serve immediately.

skinon, kosher salt, oregano, olive oil, onion, garlic, basmati rice, chicken, lemon zest, fresh juice, feta cheese

Taken from www.food.com/recipe/greek-style-rice-pilaf-with-chicken-thighs-521536 (may not work)