Dijon chicken and rice

Can use two cups of rice instead of 1 cup of rice and 1 cup of cauliflower

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Step 1

Mix the dijon mustard, lemon zest and juice, 3 tbsp of dried herbs and 3/4 of the minced garlic in a bowl. This is your marinade. Add the chicken thighs and leave for as long as possible in the fridge (30 min to 24 hours)

Step 2

Heat an ovenproof skillet/cast iron pan on high with 2 tbsp of olive oil

Step 3

Using tongs, fry the chicken thighs for five minutes on each side until browned

Step 4

Remove from the pan and place on a plate. Turn down the heat to medium and mop up the excess chicken fat with kitchen roll on your tongs

Step 5

Leave about 1-2tbsp of fat in the pan and add onion. Fry until translucent for a few minutes

Step 6

Add the mushrooms, cauliflower, chopped spinach and remaining garlic and herbs and the rice. Mix well

Step 7

Add the chicken stock and turn down to a simmer. Place the chicken thighs on top and place in a 200 Celsius oven covered for 30 mins. Check after 20 to ensure enough liquid then uncover for last 10

Step 8

Serve with lemon wedges, fresh herbs and skyr or Greek yoghurt