Created by Helena Moursellas, this lemon chicken rice with olive gremolata is a beautifully comforting dish with plenty of fresh, vibrant flavour. Tender chicken and fragrant lemon-infused rice come together with a briny olive gremolata, adding brightness and texture to every bite. Seasoned throughout with Maldon Sea Salt, it’s a simple yet impressive meal that’s perfect for gathering around the table.
- To a bowl add the chicken thigh, drizzle with 2 tablespoons of olive oil, garlic, dried spices and half of the lemon zest. Season with Maldon Sea Salt flakes. Allow to marinate for 1 hour in the fridge.
- Heat a frying pan over high heat and cook chicken skin side down for 8-10 minutes turning halfway until the skin is golden brown and crispy. Remove chicken from the pan and set aside.
- To the pan add the onion and cook for 8 minutes until softened and caramelized. Followed by the spinach and rice, toast off the rice for 2 minutes. Add the stock, stir to combine and nestle the chicken back in, bring to a simmer, cover and cook on low for 15-18 minutes. Rest covered for 10 minutes.
- For the olive gremolata combine, olives, herbs, remaining lemon zest & juice and remaining olive oil.
- To serve, spoon the rice into bowls and top with crispy chicken and scatter with olive gremolata.
Recipe by Helena Moursellas.
