Ingredients

Serves: 2
Prep/Cooking Time: Approx 45 mins

• 4 free range chicken thighs, boneless, skinless
• 2 tbsp plain flour
• 25g butter
• Vegetable oil for frying
• 1/2 onion, finely chopped
• 2 cloves garlic, grated
• 75g sun dried tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp chili flakes (optional)
• Zest 1/2 lemon
• 100g baby spinach, washed
• 170g mascarpone
• 10g Parmesan, grated
• Sea salt and black pepper
• 250 ml chicken stock
• 100g long grain rice
• Basil leaves to serve

Method

1. Preheat the oven to 180oC
2. Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Toss the chicken in the flour on all sides.
3. Heat a large pan over a medium heat and add ½ tablespoon of olive oil, followed by the butter.
4. Once foaming, add the chicken and cook for 4–5 minutes on both sides until golden-brown. Remove and set aside. Add the butter and melt. Add the onion and a pinch of salt. Cook for a few minutes until soft. Then add the garlic and stir for about 30 seconds.
5. Add the dried herbs and chilli flakes and stir. Add the rice and stir to coat. Add the stock and bring to a boil. Then add sun dried tomatoes and lemon juice. Stir to combine. Place the chicken into the pot on top.
6. Cover with a lid or foil and bake for 30 to 35 minutes or until chicken reaches an internal temperature of 76oC and rice is cooked.
7. Remove from the oven and allow to cool slightly. Take the chicken out for a moment and stir in the mascarpone, baby spinach and half of the parmesan, place the chicken back on top and finish with the remaining Parmesan and basil leaves.
8. Serve in the centre of the table for both to enjoy.