Bring a bit of Spanish flavour to your lunch with this gorgeous dish
Serves 4
Ingredients:
8 boneless chicken thighs
200g (7oz) brown basmati rice
5 tablespoons olive oil
2 garlic cloves, very finely chopped
5 bay leaves
400ml (14fl oz) water
2 tablespoons white wine
2 sweet potatoes
1 teaspoon chilli flakes
1 quantity French Dressing (see page 197)
1 quantity Paprika Yogurt (see page 199)
Salt and freshly ground black pepper
For the garlic and herb marinade
3 tablespoons olive oil
3 garlic cloves, very finely chopped
1 heaped tablespoon chopped
Fresh sage
1 heaped tablespoon oregano leaves
1 heaped tablespoon thyme leaves
1 heaped tablespoon chopped
Rosemary leaves
To serve
4 large handfuls of spinach
5 spring onions, sliced into rounds
2 red chillies, sliced into rounds
Method:
- Start by marinating the chicken. To make the marinade, blitz the olive oil, garlic and herbs in a food processor, then season with a generous pinch of salt and black pepper. Add the marinade to the chicken thighs and rub it in with your hands, making sure the chicken is nicely coated. Cover and leave to marinate at room temperature for at least 30 minutes, but ideally in the fridge for 24 hours.
- When ready to cook, wash the rice until the water runs clear, then drain. Place the rice in a medium saucepan and add 2 tablespoons of the olive oil, the finely chopped garlic, bay leaves, a big pinch of salt and the water. Bring to the boil, then cover the pan with a tightfitting lid and immediately turn the heat down to its lowest setting and cook for 40 minutes, or until all the water has been absorbed. Turn the heat off and fluff the rice up with a fork. Place the lid back on and leave to steam for 10 minutes.
- Once the rice is underway, preheat the oven to 220°C (200°C fan, 425°F), gas mark 7.
- Transfer the marinated chicken to a baking tray, ensuring each thigh has plenty of space to distribute the heat and achieve some colour. Add the white wine to the tray, then roast for 35–45 minutes until well browned and cooked through, but as these are thighs, you can afford to cook them for longer without them becoming dry.
- Once the chicken is in the oven, cut the sweet potatoes into 2-cm (¾-inch) cubes. Place on a baking tray, add the remaining 3 tablespoons of olive oil, the chilli flakes and a generous pinch of salt, then toss with your hands until well coated. Add to the oven with the chicken and roast for 20–30 minutes until you have some crispy edges and the potatoes are tender.
- When everything is cooked, remove the chicken from the oven, strip the meat from the bones and slice. Add the roasted chicken to a large mixing bowl together with the sweet potato, brown rice, spinach, sliced spring onions and red chilli. Pour over the dressing and gently toss. Divide into individual bowls and top with a dollop of the paprika yogurt.
This recipe is from Sprout & Co Saladology: Fresh Ideas for Delicious Salads and first appeared in the print edition of Irish Country Magazine.
