Heat a large, lidded frying pan or fl ameproof casserole and add the oil.
Fry the chicken thighs for 2 mins, turning halfway through cooking, until
lightly coloured, then lift onto a plate. Add the leeks to the pan and stir-fry
for 3 mins, then add the garlic and tip in the chickpeas, most of the lemon
zest and rice. Stir together until well mixed.
Nestle the chicken in the rice mix. Pour over the stock and season lightly.
Cover and cook on a low heat for 20 mins until the chicken is nearly cooked
through and the rice has absorbed nearly all the liquid. Sit the broccoli on top
of the rice, cover and continue to cook until the rice and broccoli are tender
and the chicken cooked. Sprinkle with the remaining lemon zest to serve.