Ingredients | serves 4 

5 skinless boneless chicken thighs (season with paprika, chilli and salt)

1 brown onion, diced

2 small stalk celery, diced 

Salt 

4 cloves garlic, grated

⅓ cup white wine

1.4L chicken stock

100g long grain rice 

230g Greek Yoghurt

Juice ½ large lemon or 2 tbsp dill pickle juice 

7g fresh Dill, finely chopped  

80g Dill pickles, diced (optional)

Black pepper 

Method

1. Place a Dutch oven on medium heat. Season chicken with paprika, chilli powder or flakes and salt.

2. Add a drizzle of olive oil. Sear the chicken on both sides for about a minute each side until golden and caramelised.

3. Remove from the pan and place on a plate lined with kitchen towel

4. Reduce the heat and add the onion, celery and salt to the pan and cover with a lid, just make sure the onion doesn't burn. Let these sweat until the onions have softened. Stirring occasionally.

5. Stir in the garlic and cook this for a couple of minutes before adding the white wine followed by the chicken stock

6. Return the chicken to the pot bring to a slow steady simmer and cook for about 10 minutes with the lid on. Remove the chicken from the soup and shred.

7. Stir in the rice, add some black pepper and let this simmer gently until the rice has softened

8. Meanwhile, in a bowl combine the yoghurt, dill, dill pickled and dill pickle juice (or lemon if you prefer).

9. Remove the soup from the heat when the rice is al dente. 

10. Temper the yoghurt with some of the soup. When warm, add the yoghurt mix into the soup and stir everything together. 

    Serve straight away with a generous drizzle of extra virgin olive oil and an extra squeeze of lemon if you like.