Mediterranean Chicken and Rice Recipe with Greek Spinach Pie

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese provides a similar tangy flavor with fewer calories.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast is leaner, while bone-in chicken is often less expensive.

Preheat the oven to 350°F (175°C).

Chop 1 cup of parsley and set aside.

Chop 1 yellow onion and mince 2 cloves of garlic.

Season 8 bone-in, skin-on chicken thighs with ground cumin, turmeric, coriander, oregano, salt, and black pepper.

Heat a 12-inch sauté pan over medium-high heat and add olive oil.

Sear the chicken thighs skin-side down for 5-7 minutes until crispy and brown.

Remove the chicken from the pan and set it on a plate.

In the same pan, add the chopped onion and minced garlic, sautéing until translucent.

Add rice to the pan and stir to coat with the oil and flavors for about 1-2 minutes.

Pour in 1 cup of chicken broth and bring to a simmer.

Nestle the seared chicken thighs back into the pan with the rice mixture, skin side up.

Cover the pan and place it in the oven, baking for 30 minutes.

Remove the cover and bake for an additional 15-20 minutes until the chicken is cooked through and the skin is golden.

Garnish with chopped parsley and crumbled feta cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens