adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

One-pan Greek chicken and rice recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Zesty lemon-garlic chicken with creamy yogurt and greens, a comforting winter dish to boost your immune system.
Ingredients:
  • 2 lemons
  • 36.40 gm olive oil
  • 3 garlic cloves, crushed
  • 1 1/2 tsp dried oregano leaves
  • 4 large (about 750g) Chicken Thigh Fillets
  • 80g baby spinach
  • 62.50 ml fresh basil leaves
  • 250ml (1 cup) Liquid Stock Chicken Style
  • 70g (1/4 cup) Greek yoghurt
  • 1 brown onion, finely chopped
  • 200g (1 cup) basmati rice, rinsed
  • 80g Greek feta
  • Fresh oregano leaves, to serve
Instructions:
  • Grate the rind of 1 lemon and juice it. Halve the lemon and cut one half into 4 thin rounds, setting aside the other half. Mix lemon rind and juice, 1 tbs oil, majority of the garlic, and 1 tsp dried oregano in a bowl. Season and coat the chicken in the mixture. Heat 2 tsp oil in a large frying pan over medium-high heat. Cook chicken until golden, about 8 minutes. Set chicken aside, then add lemon slices to the pan. Cook until golden, about 1-2 minutes. Transfer to a plate.
  • Process the spinach, basil, stock, yogurt, and juice of reserved lemon half in a food processor until smooth. Season generously.
  • Heat the rest of the oil in the pan over medium heat. Add the onion, remaining garlic, and oregano. Sauté for 3 minutes until the onion softens. Stir in the rice and cook for 1 minute. Add the spinach mixture and simmer. Return the chicken and juices to the pan. Cover, reduce heat to low, and cook for 25 minutes until the rice is tender and chicken is cooked. Let it rest covered for 5 minutes. Top with crumbled feta and fresh oregano before serving.

Similar Recipes