Mediterranean Chicken Thighs with Rice and Spinach

Ingredients

Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.

• 250 g chicken thighs

• 100 g basmati rice

• 1 bell pepper

• 200 g canned tomatoes

• 1/2 onions

• 2 cloves of garlic

• 1/2 lemons

• 100 g greek yogurt

• 100 g spinach

• 50 g feta

• 1 pinch salt

• 1 pinch black pepper

• 250 ml water

Tools you'll need

Instructions

1. 1

   Season chicken thighs with salt and black pepper. Heat a large skillet over medium-high heat and sear chicken thighs skin-side down for 4-5 minutes until golden. Flip and cook 3 minutes more. Remove and set aside.

   ~8 min
2. 2

   In the same skillet, add chopped onion and sliced bell pepper. Sauté for 4-5 minutes until softened. Add minced garlic and cook 1 minute until fragrant.

   ~6 min
3. 3

   Add canned tomatoes, water, and basmati rice. Stir well. Place chicken thighs on top. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

   ~15 min
4. 4

   After 15 minutes, add spinach on top, cover, and cook 5 more minutes until spinach wilts and rice is tender. Remove from heat and let rest 5 minutes.

   ~20 min
5. 5

   Meanwhile, mix greek yogurt with lemon juice and a pinch of salt to make a sauce. Serve chicken and rice topped with crumbled feta and a dollop of yogurt sauce.

   ~5 min