Ingredients

  • 2 cups Brown Rice or Quinoa
  • 2 tablespoons butter
  • 4 Garlic Cloves, chopped
  • Juice of 1/2 lemon
  • 1 bunch Kale or spinach
  • 1 small onion finely chopped
  • Salt and Pepper to taste
  • 6 skinless chicken thighs
  • 4 cups water or stock

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Combine first seven ingredients in a dutch oven
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Step 2

  • Bake at 350 degrees for 1 hour
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Step 3

  • While the chicken and rice is in the oven finely chop the kale.After the chiken and rice has been cooking for about an hour take the chicken out of the pot and reserve on a platter under tin foil
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Step 4

  • Mix the kale into the rice and add a little more hot water and replace in the oven for another 10 min.Heap the rice on the center of a platter and place chicken on top.Squeeze lemon juice over the top and serve.
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  • Length: 10 minutes