One Pot Chicken & Lemon Wild Rice
Tender free-range chicken with the nutty richness of wild black rice, all brightened up by the zestyness of fresh lemons. And the best part? It all comes together in a single pot, because who wants to spend hours doing dishes when you can be savoring every bite of this delightful creation?
So, roll up your sleeves, grab your apron, and let's embark on a culinary journey that'll leave you craving for seconds. It's time to make some magic in the kitchen!"
This recipe is in collaboration with Butcher Crowd
featuring their Free-Range Chicken Thigh.
Servings: 4
Ingredients
500g Free-Range Chicken Thighs
1 Lemon, juice & zest
½ Onion, diced
2 Garlic Cloves, minced
2 tsp Oregano
1 tsp Dried Parsley
1 tsp Salt
Pinch Pepper
Extra Virgin Olive Oil, drizzled
2 cups Bone Broth
1 cup Black Wild Rice
2 handfuls Spinach or Rocket
Parsley Leaves, to serve
Method
Preheat oven to 180 degrees.
Add chicken, lemon, onion, garlic, oregano, parsley, salt and pepper to a bowl. Coat chicken with marinade (if time allows you can place in the fridge for a couple of hours – I skipped this step!).
Heat a medium sized oven proof dish or frying pan and drizzle with olive oil.
Add marinated chicken to pan, using a medium to high heat brown until lightly golden on each side. Using tongs set aside.
Add broth and rice to the same dish, swirl and return chicken on top. Place lid on top and place in the oven, bake for 40 minutes.
Remove the lid and continue to bake for a further 10 minutes.
Remove chicken and set aside and add the spinach.
Stir through the spinach, liquid and rice to distribute liquid and wilt spinach. Return chicken and serve.
Sprinkle with fresh parsley leaves.