Ingredients:

  • 1 tbsp olive oil
  • 4 chicken thighs, skin removed and trimmed of fat
  • 2 large leeks, thinly sliced
  • 2 garlic cloves, crushed
  • 1 (400g) can chickpeas, drained and rinsed
  • Grated zest of 1 lemon
  • 200g easy-cook brown rice
  • 450ml chicken stock
  • 1 head broccoli, broken into florets

Instructions:

  1. In a large, lidded frying pan or casserole, heat the olive oil over medium-high heat.
  2. Add the chicken thighs and fry for 2 minutes, turning halfway through until lightly colored. Remove and set aside on a plate.
  3. Add the sliced leeks to the pan and stir-fry for 3 minutes until soft.
  4. Incorporate the crushed garlic, drained chickpeas, most of the lemon zest, and brown rice. Stir until mixed.
  5. Place the browned chicken thighs back into the pan among the rice mixture.
  6. Pour the chicken stock over the mixture and season lightly with salt. Cover and reduce to low heat.
  7. Cook for 20 minutes until the chicken is nearly cooked through and the rice has absorbed most of the liquid.
  8. Place the broccoli florets on top of the rice mixture without stirring, cover again, and cook until the rice and broccoli are tender and chicken is fully cooked.
  9. Sprinkle with the remaining lemon zest before serving.