Cooking Instructions

Preheat your oven to 400°F (200°C) if you plan to bake the chicken. If cooking on the stovetop, heat a large cast-iron or stainless steel pan over medium heat. Add olive oil to the pan.

Season the chicken thighs with salt, pepper, dried oregano, and paprika. Once the oil is hot, place the chicken thighs in the pan, skin-side down (if applicable), and sear for about 5-7 minutes until golden brown. Flip and cook for an additional 5 minutes.

Remove the chicken from the pan and set aside. In the same pan, add minced garlic and sauté for 1 minute until fragrant.

Then, add the jasmine rice and stir to coat it in the oil and garlic.

Pour in the chicken broth, lemon juice, and water, and bring the mixture to a simmer. Scrape the bottom of the pan to deglaze any flavorful bits stuck to the pan.

Nestle the chicken thighs back into the pan on top of the rice. If baking, transfer the pan to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and the rice is tender.

If cooking on the stovetop, cover the pan and reduce the heat to low, letting it cook for about 20 minutes.

Once cooked, remove the pan from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and stir in fresh spinach, chickpeas, and crumbled feta cheese.

Serve the dish warm, garnished with fresh parsley, lemon zest, and additional feta if desired.

Extra Tips

To enhance the flavors of this dish, consider marinating the chicken thighs in lemon juice, garlic, and herbs for a few hours before cooking. This will deepen the flavor and make the chicken even more tender. Additionally, this dish fits into the Mediterranean diet category and feel free to customize it by adding your favorite vegetables or adjusting the seasoning to suit your taste. Enjoy your Mediterranean culinary experience!