Sort ingredients
hilpal
QR Code
Listen
Pdf
In an extra-large bowl, combine the ingredients for the chicken marinade and mix well to combine. This can be used immediately, but it can also be marinated for 1-24 hours in advance.
When ready to cook, preheat the oven to 180°C.
Heat the oil in a large oven-proof heavy-based saucepan over medium-high heat.
Add the chicken (reserving the marinade) and cook for 5-7 minutes per side, or until browned.
Using tongs, remove the chicken to a plate. Reduce the heat to medium-low, then melt the butter.
Add the onion to the pan and cook until softened.
Stir through the garlic, ground spices and baby spinach leaves and cook until wilted.
Pour in the reserved marinade from the chicken with the rice and stir well to combine.
Pour in the chicken stock and bring to a simmer over medium heat.
Once it begins to simmer, remove from the heat, stir through the chickpeas and arrange the chicken pieces on top of the rice.
Cover the pan and bake for 30 minutes.
Uncover the pan and top the chicken with the sliced lemon.
Increase the oven temperature to 200°C and cook for a further 5-10 minutes, or until the chicken is cooked.
Serve the Middle Eastern chicken and rice with a dollop of Greek yoghurt.