Jess' Lemon Chicken with Rice

A nourishing one pot wonder by Jess that not only smells ridiculously good but tastes good too.

Prep Time: 12h 

Cook Time: 1h 

INGREDIENTS

500g chicken thighs
Juice of of 1-2 lemons
5 cloves of garlic, minced
Sea salt
2 tsp Dried oregano
1 tablespoon of butter or ghee
1 tablespoon olive oil
1 red onion, diced
1 cup of basmati rice, soaked and rinsed
500ml hot GOOD BONES Chicken Broth
1 bunch of kale, stalks removed and finely chopped
A handful of fresh herbs such as parsley, finely chopped

DIRECTIONS

In a medium glass bowl, combine the lemon juice, garlic and thyme with 1 teaspoon of salt. Add the chicken thighs and turn to coat well. Cover bowl and place in the fridge for up to 12 hours.

Preheat the oven to 180 degrees Celsius. In a dutch oven, gently heat the butter/ghee and olive oil. Add the onion and sauté on a low to medium heat for 5 minutes. Add 2 minced garlic cloves and continue to cook until softened and almost caramelised.

Turn the heat down low and add the rinsed rice to the pan, giving it a little stir through.

Place the chicken (skin side up) on top of the rice and pour in the marinade. Follow with the chicken broth. Close the lid and turn the heat up to medium. Switch off just as it gets to boiling point. Place in the preheated oven covered for 20 minutes.

Remove lid and bake for a further 10 minutes. Remove from oven, stir kale through rice and replace lid for a few minutes to wilt.

Season as desired and serve with fresh parsley.

RECIPE NOTES

Use leftover rice for lunchboxes the next day. Cooked and cooled rice is high in resistant starch: good for digestive health and sustained energy release.