This was a great week-day dinner, because it was quick and delicious. Leftovers also made a fantastic lunch the next day.
Recipe adapted from Good Food magazine, February 2006.
Here’s what you need:
- 1 tbsp of olive oil
- 6 boneless skinless chicken thighs
- 2 large leeks, thinly sliced
- 2 garlic cloves, crushed
- 1 can of chickpeas, drained and rinsed
- grated zest of 1 lemon
- 200g long grain and wild rice, rinsed well
- 1 can vegetable stock
- 1 head broccoli, broken into florets
Here’s what you do:
- Heat oil on medium in a large lidded frying pan or I used my wok.
- Fry the chicken thighs for 5 min each side, until lightly coloured, then set aside on a plate.
- Add the leeks to the pan and stir-fry for 5
- Add the garlic and tip in the chickpeas, most of the lemon zest and rice. Stir together until well mixed.
- Nestle the chicken and pour in the stock. Season to taste.
- Cover (in my case, with aluminum foil) and cook on a low heat for 30 mins until the chicken is nearly cooked through and the rice has absorbed nearly all the liquid.
- Sit the broccoli on top of the rice, cover and continue to cook until the rice and broccoli are tender and the chicken cooked.
- Sprinkle with the remaining lemon zest to serve.
Cleanup was a breeze with this dish, I will be making it again. Try it out and let me know what you think!