Servings: 4

* For the rice note: For the rice
300g basmati rice 300g basmati rice
100g butter 100g butter
2 tbsp olive oil 2 tbsp olive oil
4 onions, peeled and thinly sliced (750g) 4 onions, peeled and thinly sliced (750g)
20g dill, chopped stalks and all, plus a few fronds to garnish 20g dill, chopped stalks and all, plus a few fronds to garnish
5 garlic cloves (25g), peeled and crushed 5 garlic cloves (25g), peeled and crushed
20g thyme, leaves picked, stems discarded 20g thyme, leaves picked, stems discarded
Salt and pepper Salt and pepper
2 tbsp pine nuts 2 tbsp pine nuts
3 tsp allspice 3 tsp allspice
1 tsp ground cinnamon 1 tsp ground cinnamon
200g Greek yoghurt 200g Greek yoghurt
 
* For the chicken note: For the chicken
6 skin-on, bone-in chicken thighs (850g) 6 skin-on, bone-in chicken thighs (850g)
2 tbsp lemon juice 2 tbsp lemon juice
2 garlic cloves, peeled and finely minced 2 garlic cloves, peeled and finely minced
Salt and pepper Salt and pepper

Put the rice in a medium bowl and wash under cold running water until it runs clear. Cover with fresh cold water, leave to soak for an hour, then drain.
Meanwhile, put the chicken in a large bowl with the lemon juice, garlic, half a tablespoon of salt and a good grind of pepper, toss to coat, then leave to marinate at room temperature for 30 minutes to an hour.
Put a large saute pan for which you have a lid on medium-high heat and, once hot, add the butter and olive oil, and melt. Add the onions, chopped dill, garlic, thyme leaves and a quarter-teaspoon of salt, and cook, stirring frequently, for 25 minutes, until the onions have caramelised and turned dark brown.
Transfer about 100g of the onion mixture to a bowl, then add the pine nuts, allspice and cinnamon to the remaining onions in the pan and cook, stirring, for another two minutes.
Stir the drained rice and three-quarters of a teaspoon of salt into the onion pan, then pour in 375ml boiling water. Stir, cover and leave to cook on a low heat for 30 minutes. Take off the heat and leave the rice to steam gently, still covered, for 10 minutes.
While the rice is cooking, heat the oven to 200C (180C fan)/390F/gas 6 and put the chicken and all its marinade on an oven tray lined with greaseproof paper. Roast for 40 minutes, until the skin is crisp and golden brown, and the juices run clear when you poke the tip of a small, sharp knife into the thickest part of the thigh.
Transfer the roast chicken to the top of the rice pot, then pour over any juices from the roasting tray. Serve straight from the pan, topped with the reserved onion mix and dill fronds, with the yoghurt in a bowl on the side.