Ingredients

4 chicken thighs, skinned

400g tin chickpeas, drained and rinsed

2 large leeks, thinly sliced

2 cloves garlic, crushed

450ml chicken stock

1 head of brocolli florets

200g rice, uncooked

grated zest of 1 lemon

1 tbsp olive oil

Method

Heat the oil in a large frying pan.

Fry the chicken thighs for 2 minutes until lightly coloured all over, then set aside.

Add the leeks to the pan and fry for 3 minutes, then add the garlic, chickpeas, lemon zest and rice.

Stir, return the chicken to the pan, add the stock and season.

Cover and cook on a low heat for 20 minutes until the chicken is nearly cooked through and the rice has absorbed nearly all the liquid.

Add the broccoli to the rice, cover and continue to cook until the broccoli is tender and the chicken is cooked through.

Cooks Comments and Tips

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