Anything that can be done in one pot/pan gets the stamp of approval from me!
This is a go-to of mine that works well for an easy week night tea or as meal prep as it stores and reheats so well. Feel free to get creative with your herbs, spices and vegetable additions - anything goes!
Make sure you serve it with extra vegetables and you’ll have yourself a beautifully balanced meal.
Ingredients
4 large skinless and boneless thighs (skin on or off)
½ brown onion, finely diced
2 cloves garlic, minced
250g cherry tomatoes
100g green, de-stoned olives
1x big handful of fresh basil, stems and leaves chopped separately
1x handful of fresh parsley
1x tsp dried Italian herb de Provence mix
1x small zucchini
100g brown basmati rice
300ml warm chicken stock or broth.
1 lemon
Chilli flakes
Method
1. Preheat the oven to 200 degrees fan.
2. Season the chicken thighs with salt and pepper. In a deep pan, add a little olive oil and bring to the heat. Brown off the chicken thighs on both sides then remove from the pan and set aside.
3. Add 1 tbsp water to remove all the chicken flavour from the base and then add the onion, garlic, parsley, 1/2 of the basil, dried herbs, zucchini and tomatoes. Sautee for 5 minutes with a pinch of salt, stirring every minute or so.
4. Next add in the olives, then the rice.
5. Pour in 300ml warm chicken stock or broth, give everything a good stir and then lay the chicken thighs on top of the rice mix. Add a few slices of lemon and a pinch of chilli flakes.
6. Put the pan into the oven to bake for 35 minutes (this will depend on the strength of your oven!), then remove from the oven, add the remaining fresh basil and place a lid on top and let rest for 5 (ish) minutes.
7. Remove the lid of the rice and serve with steamed green veg or a big leafy salad.
