Mediterranean Chicken and Rice

Instructions

1. 1
   In a bowl, combine chicken thighs, 1 tablespoon olive oil, oregano, cumin, smoked paprika, red pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss and marinate for 10-15 minutes.
2. 2
   Heat remaining olive oil in a large skillet over medium-high. Sear chicken 3-4 minutes per side until golden. Transfer to a plate.
3. 3
   Add red onion to the skillet and sauté 2 minutes. Stir in garlic and cook until fragrant, 30 seconds.
4. 4
   Stir in basmati rice, cherry tomatoes, Kalamata olives, remaining salt and pepper. Nestle seared chicken into the rice.
5. 5
   Add chicken broth and half the lemon juice. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender.
6. 6
   Remove from heat. Sprinkle lemon zest and parsley on top. Rest, covered, 5 minutes.
7. 7
   Fluff rice, serve with fresh parsley and lemon wedges.