- 3 skinless boneless chicken thighs, cut in half
- 2 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 garlic cloves, bashed
- ½ small pack coriander
- ½ small pack parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 anchovy fillet
- ½ tbsp capers
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- ½ lemon, zested and juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 200g pouch cooked wholegrain rice
- 200g baby leaf spinach
Heat oven to 200C/180C fan/gas 6. Season the chicken, rub with ½ tbsp oil, then put in a large roasting tin with the garlic and roast for 25-30 mins.
Meanwhile, blitz the herbs, anchovy, capers, lemon juice and remaining oil with some seasoning in a food processor until finely chopped. Set aside.
Once the chicken is cooked, remove the tin from the oven and squeeze the garlic out of their skins. Tip in the rice and use a wooden spoon to break it up, then add the spinach and lemon zest and toss. Return to the oven for 5 mins. Divide between bowls and dollop on the salsa verde.
Health benefits of vitamin CAs well as helping the body absorb iron, vitamin C boosts collagen production