Brown Rice with Spiced Chicken, Tomato, and Zucchini

I used to make this recipe all the time. Then I forgot about it. I saw some beautiful zucchinis at Pat's Supermarket last week and searched out this recipe. It's from Leith's Cooking for One or Two (where they are called courgettes of course). I've revised the recipe so it feeds four. Quick, easy, tasty. Especially when winter returns in mid-April! Leftovers make great lunches.

Brown Rice with Spiced Chicken, Tomato, and Zucchini

2 tbsp olive oil
1 onion, finely chopped
4 oz brown rice
1 pint chicken stock
2 zucchinis, cut into 1 cm dice
2 tomatoes, seeded and cut into 1 cm dice
4-6 boneless chicken thighs, cut into 2.5 cm pieces
2 tsps cajun spice
2 tbsp butter
lemon juice
parsley

Toss chicken thighs with cajun seasoning and set aside.
Heat 1 tbsp oil in saucepan and fry onion until soft. Add rice, stir to coat. Pour in stock, and salt and pepper to taste. Bring to a boil and simmer 40-50 minutes until rice is tender, stirring occasionally.
When rice is almost cooked, heat remaining 1 tbsp oil in a heavy-bottomed frying pan. Add butter. When foaming, fry chicken briskly until browned. Add zucchini and tomato and toss until hot but zucchini is still crunchy. 
Add cooked rice to chicken. Check seasoning. Add lemon juice to taste and garnish with chopped parsley.