1. CHICKEN PREP - Trim excess fat from the chicken thighs. - Rub with olive oil, salt, and black pepper. - Let stand at room temperature for 30 minutes. 2. GRILL PREP - Set the grill for indirect heat (170–210°C / 340–410°F). - Use a SNS tray with water (or any drip pan with water under the meat). - Vent settings: top vent half open, bottom vent fully open. - Add a small smoking wood chunk and smoke for 20 minutes. 3. SEAR THE CHICKEN - Grill the chicken meat-side down over direct heat for 1–2 minutes until lightly browned. - Transfer the thighs to a drip pan. - Between the chicken pieces place: fresh thyme sprigs, sliced garlic, capers, red onion wedges, lemon wedges. - Sprinkle with the herb mixture (basil, oregano, marjoram). - Add: cherry tomatoes and green olives - Pour in 200–250 ml of white wine. 5. GRILL - Cover and cook over indirect heat for 50 minutes, until the chicken is fully tender and juicy. - Slice and grill the baguette or ciabatta over direct heat until golden. 6. Serve the chicken hot with: the wine-olive pan sauce, grilled lemon and vegetables from the pan and toasted baguette or ciabatta. TIP: Pat chicken dry before seasoning – this helps achieve a better sear.

   Some words before pilaf making. I prefer ready sliced carrot. Just because it faster. But if you want you can cut it by yourself. Spices... Again, usually I buy some ready spices for pilaf in Russian store but you have to know what spices go in there, so as not to depend on whether there is a Russian store nearby or not. :) Mandatory spices: coriander, sweet red pepper, black pepper and zira. And optional, but I really like to add them: saffron, turmeric and barberry. Everything should be put to your taste. Okay, you can start. :) 1. Wash the rice in cold water, pour cold water (water should be 1 cm above the rice) and set aside for now. 2. Heat a cup of butter in a deep pan on medium heat. (To understand that the oil warmed up you need to dip a wooden spoon into the oil. If the oil is heated, bubbles will appear around the spoon.) 3. Add the chicken pieces to the butter and mix. The oil will become cloudy. Fry the chicken, stirring occasionally, until the oil is clear again. 4. Add chopped onions and stir all together. Fry for about 5 minutes. 5. Add chopped carrots and fry for about 10 minutes, stirring occasionally. 6. Spread chicken with carrots and onions with a spatula and lay the rice on top straight with water and smooth with a spatula. Again, the water should be 1 cm above the level of rice. So you may have to pour water. DO NOT MIX !!! 7. When the water boils, reduce the heat (somewhere between medium and low) and wait until all the water disappears. 8. Periodically poke pilaf with a wooden spatula to check if there is still water. 9. Wash garlic (whole head) in cold water. When all the water disappears, add spices and salt to the pilaf, mix everything well. 10. Stick the garlic head in the middle of the pilaf, cover the pilaf with the lid, turn off the heat and let stand for 10-15 minutes. 11. Enjoy your meal!