4 x 1/4 chicken pieces
15 ml (1 tbsp) olive oil
3 garlic cloves, roughly chopped
1 onion, diced
2 carrots, diced
1 bunch spinach, stems chopped into small pieces and leaves roughly torn
7,5 ml (1 1/2 tsp) finely grated lemon zest,
375 ml (1 1/2 cups) Spekko India Gate Classic Basmati Rice
625 ml (2 ½ cups) chicken stock
Salt and ground black pepper
1.Rinse the chicken and pat dry with paper towel. Season with salt and pepper. Heat a deep pot and place your chicken skin side down and brown on all side, turning once. Remove chicken and set aside on a plate.
2.Add some olive oil, add garlic, onion, carrots and spinach stems and sauté until stems are soft and onion is translucent.
3.Add the spinach leaves, rice and lemon zest and stir until well combined. Add chicken stock, increase your heat and bring liquid to just a boil then reduce heat and simmer. Season with salt and pepper.
4.Add chicken on top of the rice, skin side up and cook covered until both chicken and rice are cooked through.