Portions:
4
Ingredients
- 2 tbsp olive oil
- 1 1/2 lb boneless, skinless chicken thighs, cut into large pieces
- 1 tsp dry oregano
- 1 tsp paprika
- 1/4 tsp chili flakes
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1/2 cup bunch of fresh spinach, coarsely chopped
- 1 cup 1 cup jasmine or basmati rice (uncooked)
- 2 cups vegetable or chicken broth
- 3 cups canned chickpeas, rinsed and drained
- 3 tbsp maple syrup (preferably amber syrup for its rich flavor)
- 3 tbsp lemon juice
- 2/3 cup feta cheese, crumbled
- Salt and pepper, to taste
Method
- Heat the oil in a large skillet or heavy-bottomed saucepan with a lid. Add the chicken pieces, oregano, paprika, and chili flakes. Brown chicken for 3 – 4 minutes on each side (it will not be fully cooked through). Remove to a plate.
- Add the garlic and tomatoes to the same pan and cook 2 – 3 minutes over medium heat. Stir in the spinach and cook until wilted.
- Add the rice, broth, chickpeas, maple syrup, and lemon juice. Stir well. Return the chicken to the pan. Bring to the boil, cover, reduce heat, and simmer 18 – 20 minutes, or until the rice is soft and the liquid is absorbed. Turn off heat and leave to rest, covered, for 5 minutes.
- Stir half of the feta into the pan, then top with the rest just before serving.
