Instructions: In a large bowl combine lemon juice with garlic, dried herbs and pepper and salt to taste. Add the chicken portions and toss well to coat.

Cover the bowl with kitchen film and marinate for 2 hours at room temperature or up to 24 hours in the fridge. Toss the meat occasionally.

Preheat oven to 400F/200C/mark 6. Grease a shallow ovenproof dish and scatter the chopped onion, mushroom, pepper, tomatoes and olives, then the rice. Put chicken on top, and pour on remaining marinade, then pour on boiling stock. Place in oven and leave undisturbed for about one hour. Serve with a green salad.

Notes

1. Recipe says in oil, drained and chopped, but you can use unsoaked ones.

2. Alas, one should probably omit these in the interests of low-fat food

3. I use ordinary rice with very good results

4. Stock cube is fine; if home-made, skim the fat off first

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