Ingredients (Serves 2 | Approx. 45 Minutes)
- 4 boneless, skinless free-range chicken thighs
- 2 tbsp all-purpose flour
- 25g butter
- Vegetable oil (for frying)
- ½ onion, finely chopped
- 2 cloves garlic, minced
- 75g sun-dried tomatoes, chopped
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp red pepper flakes (optional)
- Zest of ½ lemon
- 100g fresh baby spinach, rinsed
- 170g mascarpone cheese
- 10g grated Parmesan
- Sea salt and black pepper, to taste
- 250ml chicken broth
- 100g long-grain rice
- Fresh basil leaves, for garnish
Instructions
- Preheat the oven to 180°C.
- In a shallow dish, mix the flour with a pinch of salt and black pepper. Lightly coat the chicken thighs in the seasoned flour.
- Heat a large pan over medium heat and add ½ tablespoon of vegetable oil along with butter. Once the butter melts and begins to foam, sear the chicken for about 4–5 minutes per side until golden. Remove from the pan and set aside.
- In the same pan, melt the remaining butter and sauté the onion with a small pinch of salt until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the oregano, thyme, smoked paprika, and red pepper flakes (if using), then mix in the rice, ensuring it’s well-coated with the seasoning.
- Pour in the chicken broth, then stir in the sun-dried tomatoes and lemon zest. Nestle the seared chicken thighs into the mixture.
- Cover the pan with a lid or aluminum foil and bake for 30–35 minutes, or until the chicken is fully cooked (internal temperature of 76°C) and the rice is tender.
- Remove from the oven and allow to cool slightly. Take out the chicken, then stir in the mascarpone, baby spinach, and half of the Parmesan until well combined. Return the chicken to the pan.
- Finish by sprinkling the remaining Parmesan on top and garnishing with fresh basil leaves.
- Serve warm and enjoy!
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