Creamy Garlic Chicken Thighs With Spinach Rice

Yield: Serves 2-3

Ingredients

For the Chicken Marinade

  • Chicken Thighs - 400g
  • Juice of 1 lemon
  • Garlic Paste - 1tbsp
  • Seasonings- Salt, pepper, chilli powder, mixed herbs

For the Cream Sauce

  • Onion - 1/2, diced
  • Garlic Cloves - 5-6, minced
  • Milk - 150ml
  • Fresh Cream - 100ml
  • Seasonings - Salt, Pepper, Chilli flakes

For the Spinach Rice

  • Rice - 1 glass or 150g of washed uncooked rice
  • Spianch - 1 Bunch or 100g
  • Onion - 1/2, diced
  • Garlic Cloves - 4 whole and 3 minced
  • Salt, pepper to taste
  • Oil - 2tbsp
  • Dash of water

Method

  • Start by marinating the chicken thighs. Add all the ingredients mentioned above to the chicken, mix well, and set aside to marinate.
  • Next, get started on the rice. Wash the rice thoroughly until the water runs clear. Cook the rice and set it aside to cool slightly. While the rice is cooking, prepare the spinach mixture. Remove the stems from the spinach, wash it well, and add it to a hot pan with a little oil. Cook until the spinach wilts. Transfer the cooked spinach to a blender along with 4 cloves of garlic, the seasonings, oil and water. Blend until smooth and set aside.
  • In a pan, add half an onion and finely minced garlic. Sauté for a couple of minutes, then add the chilli flakes and cook for another 1–2 minutes. Add the spinach puree and cook until it reduces and thickens into a paste-like consistency. Add this spinach mixture to the cooked rice and mix well until the rice is evenly coated and turns a bright green colour.
  • Now, let’s get started on the chicken. Heat some oil in a pan and add the marinated chicken thighs. Cook for about 5 minutes on each side, or until a golden-brown sear forms. Remove the chicken from the pan and set aside. In the same pan, add the remaining diced onion and garlic. Sauté until fragrant, then add the chilli flakes and remaining seasoning. Pour in the milk and cream, cover the pan, and cook for around 2–3 minutes until the sauce starts to thicken.
  • Return the chicken thighs to the pan and let everything simmer for another 5 minutes, or until the chicken is completely cooked through and has soaked up all that creamy sauce.
  • To Serve, plate the spinach rice first, followed by the chicken thighs. Spoon over plenty of the creamy sauce. Serve hot and enjoyyy!