Ingredients
- 2 lemons, divided
- 3 tablespoon solive oil
- 3 clove sgarlic, minced
- 1 1/2 teaspoon ground oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 4 piece schicken thighs, total 750 g, skinless and boneless
- 1 cup baby spinach
- 1/4 cup fresh basil leaves
- 1 cup store-bought chicken stock
- 1/4 cup Greek yogurt
- 1 brown onion, finely chopped
- 1 cup basmati rice
- 1 cup Greek Feta, for garnish
Instructions
- Juice one lemon and thinly slice another; reserve the slices for serving. In a bowl, mix together the juice of half a lemon, 1 tablespoon of olive oil, garlic, ground oregano, salt, and ground white pepper. Add the chicken thighs and marinate for 10 minutes.
- Heat 1 tablespoon of olive oil in a frying pan over medium high heat. Add the chicken thighs to the pan and cook for 4 minutes on each side until they are golden brown and halfway cooked. Transfer them to a plate.
- Meanwhile, prepare the Greek yogurt spinach sauce in a food processor. Blend together the remaining lemon juice, baby spinach, basil leaves, chicken stock, and Greek yogurt for 30 seconds, or until smooth.
- Heat the remaining 1 tablespoon of oil in a frying pan over medium heat. Add the onion and stir fry until fragrant. Stir in the rice, then add the yogurt spinach mixture and bring to a simmer. Return the chicken thighs and any juices to the pan, cover with a lid, reduce the heat to medium low, and cook for 15 minutes, or until the rice is soft and the chicken is cooked through.
- Turn off the heat and let the dish sit covered for another 5 minutes. Serve with lemon slices and crumbled feta cheese on top.
Tips
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