Clinton Maynard is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up one-pot Greek chicken and rice (recipe courtesy Good Food)

INGREDIENTS
 600g chicken thigh fillets, skin on (about 5-6 chicken thighs)
 1 tsp finely chopped garlic
 1 tbsp dried oregano
 ½ tsp sweet paprika
 ½ tsp sea salt flakes
 ½ tsp freshly ground black pepper
 zest of 1 lemon, plus 3 tbsp freshly squeezed lemon juice
 2 tbsp olive oil

Rice
 1 onion, finely diced
 1 tsp finely chopped garlic
 300g (1½ cups) white rice (jasmine or basmati)
 750ml (3 cups) chicken stock
 130g (2 cups) roughly chopped spinach leaves (see note)
 ½ tsp freshly ground black pepper

To serve
1 tbsp finely chopped flat-leaf parsley or oregano leaves
lemon slices and lemon zest (optional)
crumbled feta (optional)

METHOD
1. Place the chicken thigh fillets in a large bowl with the garlic, dried oregano,
paprika, salt, pepper, lemon zest, lemon juice and olive oil. Use your hands to
coat the chicken evenly.
2. Heat a large, heavy-based oven-proof sauté pan over medium heat. Cook the
chicken for 5–8 minutes until golden. Remove the chicken from the pan and
set aside.
3. For the rice, add 1-2 tablespoons water to the same pan and stir to deglaze
and loosen all the sticky bits, then add the onion and garlic. Cook, stirring for 2
minutes, until softened. Add the rice, chicken stock, spinach and pepper.
4. Return the chicken to the pan. Cover, reduce the heat to the lowest setting
and cook for 20 minutes.
5. Remove the pan from the heat and let stand with the lid on for 10 minutes.
This will allow for any residual liquid to be absorbed.
6. Top the chicken and rice with the parsley or oregano, lemon slices, lemon zest
and feta (if using), then serve.

Note: You can substitute the vegetables to suit your family’s tastes. Spinach, kale, silverbeet, sliced green beans, diced zucchini, peas or broccoli florets all work
well.

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