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| Servings |
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Ingredients
- 500 g chicken thigh fillets sliced
- 2 Tbsp ghee
- 6 cloves garlic finely diced
- 1 onion chopped
- 2 tsp ghee extra
- 6 button mushrooms sliced
- 2 cups rice
- 1 zucchini (courgette) sliced
- 2 cups fresh spinach or rocket, shredded
- 1 Tbsp dried oregano
- 1 tsp dried thyme
- 3 cups chicken stock
- 2 Tbsp fresh Dill chopped
- 2 Tbsp fresh chives chopped
- 1 lemon juiced
Ingredients
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Instructions
- Combine chicken, 2 Tbsp softened ghee and garlic in a bowl and set aside to marinate for 20 minutes before cooking if you have time.
- In a large, heavy based pot, soften in onion in extra ghee over a medium heat.
- Add the mushrooms, using some of the ghee from the chicken if the pan becomes too dry.
- Cook for 3 minutes until the mushrooms have softened and changed colour. Remove from the pan and set aside.
- In the same pan, brown the chicken pieces, then add rice and stir well to coat with the pan drippings.
- Return the mushroom mixture to the pot with the chicken and add the vegetables, dried oregano, thyme and stock.
- Bring to the boil, then cover and reduce heat to a gentle simmer for 15 minutes.
- Remove from the heat, and fluff the rice with a fork. Cover again with a tea towel under the lid and stand on the bench for 15 minutes.
- Sprinkle with dill and lemon juice.
Love a one pot anything!
I just keep this on the regular menu now – we love it!
Yay! I’m so pleased you like it! 😀