1lb (455g) of uncooked boneless skinless chicken thighs, sliced into bitesize pieces
1 onion, diced
4 cloves of garlic, crushed
1lb (455g) of fresh cauliflower florets
1 cup (180g) of uncooked long grain rice
2.25 cups (540ml) of chicken stock
juice and zest of 2 small lemons (or can slice the lemons and place in top for a milder Lemon flavour)
3 cups of chopped fresh spinach
1 tablespoon of olive oil
pinch of red chilli flakes (optional)
black pepper
seasoning mix:
1 teaspoon of paprika (not smoked)
1 teaspoon of dried oregano
½ teaspoon of dried basil
½ teaspoon of dried parsley
½ teaspoon of onion powder
pinch of salt and black pepper
Add all the ingredients for the seasoning mix to a small bowl and mix to combine.
Add the olive oil to the casserole dish (or deep frying pan) and heat over a medium high heat.
Add the onion and fry until lightly golden and softened
Add in the chicken. garlic, seasoning mix and fry until we’ll golden and coated .
Add in the cauliflower, zest and juice of the lemons, and a little splash of the stock just to unglaze anything stuck to the bottom of the pan.
Add in the rice and mix combine.
Pour in the rest of the stock, bring to a boil, then reduce heat, cover and simmer for approx 10 minutes (check after about 7 minutes just to ensure stock hasn't reduced too quickly, as you may need to add in a little more stock if so).
Once stock is almost absorbed, stir in the fresh chopped spinach. Add lid and leave with heat turned off for 10 minutes. The heat/steam trapped underneath will continue to cook rice to perfection.
When ready to serve sprinkle with a pinch of red chilli flakes and some black pepper
Enjoy!!
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