For the chicken:
1/4 cup mayonnaise
1/3 cup cider vinegar
juice of 1 lemon
2 teaspoons minced fresh oregano
1 tablespoon minced parsley
1/2 teaspoon salt
fresshly ground pepper
1 small garlic clove, minced.
4 skinless, boneless organic chicken thighs (about 1 1/4 pounds)
For the kale and rice salad:
1 cup long-grain white rice
1 teaspoon salt
2 cups kale, about 1/2 bunch, trimmed of middle stalk and cut into bite-sized ribbons
2 tablespoons olive oil
juice of 1 lemon
1 clove garlic, minced with 1/4 teaspoon salt
1 teaspoon chopped fresh basil (optional)
1 teaspoon chopped fresh oregano
1 tablespoons chopped fresh parsley
3 tablespoons golden raisins
In advance, marinate the chicken: In a large bowl, combine the mayonnaise, vinegar, lemon juice, oregano, parsley, salt, pepper, and garlic. Add the chicken and use your hands to cover each piece well with the marinade. Marinate in the fridge for at least 3 hours and up to 12.
To cook the chicken, heat a cast iron pan over medium high heat for 6 minutes. Add 2-3 teaspoons of vegetable oil, enough to just coat the bottom of the pan. Place the in the pan chicken in one layer, and place a lid on top (it’s okay if it doesn’t fit exactly.) Cook the for 10 minutes, then remove to a plate and tent with foil for 5 minutes. If your chicken doesn’t all fit in one batch, add some more oil and cook the second batch.
To make the rice: Fill a large lidded pot with water and bring to a boil. Add the teaspoon of salt, then add the rice. Let the rice boil for 15 minutes, until it’s tender. Strain in a fine metal sieve to get off most of the water. Then spread the drained rice on a baking sheet to cool to room temperature and dry out a bit.
At least 30 minutes before serving, combine the kale with the olive oil. Add the garlic, lemon juice, herbs, and raisins, and toss to combine. Let the kale sit with the dressing while you finish up the chicken and let the rice cool. The kale will wilt and get a little more tender as it sits.
A few minutes before you’re ready to eat, toss the rice with the kale mixture. Taste for salt.
To serve, slice each chicken thigh into 6 pieces. Arrange them atop the rice, in individual portions or in one big bowl. Garnish with any extra herbs.