Greek style chicken (or lamb)
get some lamb or organic chicken thighs (remove the skin). Place in a casserole dish and cover with a tablespoon or 2 of olive oil and a tablespoon of fresh squeezed lemon juice.
In a food processor or blender, process a tomato, a small/med onion, 2-3 cloves garlic, a couple sprigs of parsley, a half stalk of celery and a 1/2 a carrot. Add some oregano, salt and pepper and process for a minute and then dump over the meat and rub the meat to coat. Place the acsserole dish in an oven at 220 F for 4 hrs, turn th etemp up to 350 at the end until the oven reaches temperature and turn off. Let the dish sit in the oven for 1/2 hr. Pull out, remove the meat. In teh juices in the pan, add 1/2 cup of water (water will vary depending on the amount of juices) and trun the oven on at 375 until the juices/water start boiling. Add 1/2 cup of rice and stir, keep in the oven for 20 minutes, stir again and let sit for 10 minutes.