1-2 tablespoons extra virgin olive oil
1 lb (500g) chicken thighs diced into 1" squares
4-6 cloves garlic
juice of one lemon
5/8 cup (150ml) water
1/2 tablespoon dried oregano
1 teaspoon (generous) freshly ground black pepper
3/4 cup rice

Peel and crush or chop garlic, set aside. Chop and squeeze lemon and add to cup measure.

Fill cup to 600-750 ml with water. Add olive oil to hot pan and add chicken when oil has begun to get hot. Brown chicken on all sides, approximately 5-10 minutes total, reduce heat.

Add oregano and black pepper; stir into chicken mix.

Add lemon/water mixture and stir gently till all is mixeed in. Simmer until most of the liquid has been reduced and all of the flavours have been combined, serve with freshly cooked/steamed rice.

Serves 2.

Submitted by: Rick Freeman