Mexican-Spiced Chicken Thigh

Meanwhile, transfer the chicken thigh to a bowl and drizzle with another third of the olive oil. Add half of the Mexican spices*, then toss well to coat.

*Take care, this ingredient is spicy! Use as preferred.

Heat the rest of the olive oil in a deep frying pan over medium-high heat. Fry the chicken thigh for 2 minutes per side, then remove from the pan. Juice the lemon in the meantime.

Transfer the rice and the rest of the Mexican spices to the same pan, then pour in the stock. Add 2 tsp lemon juice per person and mix well, then place the chicken thigh on top of the rice. Cover with the lid and allow to cook over medium-low heat for 20 - 25 minutes or until the rice is done, stirring regularly (see Tip).

Tip: add a splash of water as necessary if the rice is too dry.

In the meantime, finely chop the parsley and crumble the Greek-style cheese. Heat a clean frying pan over medium-high heat and toast the shaved almonds until golden-brown.