Ingredients
3 boneless, skinless chicken thighs, each cut in half
2 tbsp rapseed oil
2 garlic cloves, bashed
1/2 small pack coriander
1/2 small pack parsley
1 anchovy fillet
1/2 tbsp capers
1/2 lemon, zested and juiced
200g pouch cooked wholegrain rice
200g baby leaf spinach
Method
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Heat oven to 200C/180C fan/gas 6. Season the chicken, rub with 1/2 tbsp oil, then put in a large roasting tin with the garlic and roast for 25-30 mins.
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Meanwhile, blitz the herbs, anchovy, capers, lemon juice and remaining oil with some seasoning in a food processor until finely chopped. Set aside.
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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.
