In a shallow casserole pot or large frying pan, add the chicken thighs and cook for about 5–6 minutes each side or until cooked through and browned. Remove from the pan and set aside.
600 g chicken thighs
In the same pot or pan, heat the remaining tablespoon of olive oil over medium heat. Add the onion and sauté until soft and translucent. Add the rice and cook for a minute until coated with the oil. Pour in the chicken stock and bring to the boil. Reduce the heat to low, cover with a lid and simmer for 12–15 minutes or until the rice is cooked and the liquid is absorbed.
3 tablespoons extra virgin olive oil, 1 brown onion, 2 cups basmati rice, 4 cups chicken stock
Add the spinach, chickpeas and dried cranberries. Mix gently until the spinach wilts and the ingredients are combined.
2 cups baby spinach, 400 g canned chickpeas, 1/2 cup dried cranberries
To serve, squeeze over some lemon juice and sprinkle with almonds and mint.
1/2 lemon, 1/2 cup chopped toasted almonds , 1/2 cup mint
