Main Ingredients

• 4 chicken thighs, halved
• 1 Tbsp (15ml) oil
• Salt and milled pepper
• 3 cloves garlic, roughly chopped
• 1 onion, diced
• 2 carrots, diced
• ½ bunch spinach, chopped (stalks kept separate and chopped)
• 1½ cups (375ml) rice
• 4 cups (1L) chicken stock
• Fresh oregano, for serving

Method

1. Rinse chicken and pat dry.
2. Rub with 2 tsp (10ml) oil and season well.
3. Brown chicken in a large pot until golden on all sides. Remove and set aside.
4. Add remaining oil to pot and fry garlic, onion, carrots and spinach stalks until soft.
5. Add spinach leaves and rice and stir to combine.
6. Stir in chicken stock and bring to the boil.
7. Reduce heat and simmer for 20-25 minutes. Season.
8. Place chicken on top of rice and cook, covered, for 15-20 minutes.
9. Sprinkle with oregano and serve.