Healthy, simple and tasty, this one-pot dish has it all

Light, healthy and fresh, this Mediterranean one-pot meal is delicious and so easy.

All in one: this Greek chicken dish is a one-pot meal in itself

less than 2 min read

2 hours ago.

Updated 34 minutes ago

The Weekend Australian Magazine

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Light, healthy and fresh, this Mediterranean one-pot meal is delicious and so easy.

Try too my other dishes: pumpkin and fried sage risotto and sticky chicken and sesame with rice.

A big pot of delicious Greek goodness. Photography by Ben Dearnley

Everyday Eats, by Jasmin Weston (published by Plum, $39.99).

One-pot Greek chicken and rice

Ingredients

• 4 chicken thighs, skin on, bone in
• 1 tablespoon olive oil, plus extra if needed
• 1 onion, finely diced
• 2 teaspoons dried oregano
• 2 teaspoons chilli flakes
• 2 garlic cloves, finely chopped
• Salt and freshly ground black pepper
• 500ml chicken stock, plus extra
• 1 cup jasmine rice, washed
• 60g baby spinach leaves, chopped
• Small handful of fresh parsley, finely chopped

Marinade

• 1 tablespoon olive oil
• 2 teaspoons dried oregano
• 2 garlic cloves, finely chopped
• Juice of ½ lemon
• Salt and freshly ground black pepper

To serve

• Juice of 1 lemon
• Handful of Danish feta, crumbled
• Handful of parsley, chopped

Method

1. Combine the marinade ingredients in a bowl and stir thoroughly to mix. Add the chicken and ensure it’s evenly coated before covering the bowl and placing it in the fridge to marinate for 1 to 24 hours (the longer the better).
2. Remove the chicken from the marinade. Heat the olive oil in a frying pan over medium to low heat and fry the chicken on each side for 3 to 4 minutes. (We don’t want to cook the chicken all of the way through as it will finish cooking once we add it back in with the rice.) Once the skin is a beautiful golden colour, remove from the pan and set aside on a plate.
3. In the same pan (add additional oil if needed), sauté the onion, dried oregano and chilli flakes for 1 to 2 minutes or until the onion is softened and translucent. Add the garlic and sauté for 30 to 40 seconds until fragrant. Season. Add the stock to deglaze the pan, scraping up all the caramelised bits stuck to the base of the pan, and cook for 1 minute.
4. Add the rice to the pan along with the spinach and parsley, ensuring the rice is fully submerged in the liquid. If not, add more stock (or water) until everything is covered.
5. Return the chicken to the pan, skin-side up, on top of the rice. Cover the pan, reduce the heat to medium-low and cook for 15 to 20 minutes or until the rice is cooked. Drizzle all over with lemon juice, top with a little crumbled feta and the chopped parsley and serve.

Serves 4