Author: Allie, Hamama Customer Success Manager

Prep Time: 10 minutes

Cook Time: 30 minutes

Makes: 6 servings

This hearty and comforting dish is surprisingly easy to make! The combination of briny olives, fresh lemon, marinated artichokes and salty feta pack a ton of flavor while managing to keep the dish light and fresh. Cucumbery borage microgreens add the perfect finishing touch. This meal is sure to become a staple in your home!

• 2 tbsp extra-virgin olive oil
• 1 1/2 pounds boneless, skinless chicken thighs
• Kosher salt and freshly ground pepper
• 2 tbsp salted butter
• 4 garlic cloves, minced or grated
• 1.5 cups uncooked jasmine or basmati rice
• 1 cup dry white wine [pinot grigio or Sauvignon Blanc is best]
• 1 1/4 cups low-sodium chicken broth
• 1 8 oz jar marinated artichoke hearts, drained and roughly chopped
• 1/2 cup mixed pitted Greek olives
• Zest and juice of 1 large lemon
• 1/2 cup cubed or crumbled feta cheese, for serving
• 1 tbsp chopped fresh parsley or dill, for serving

Garnish:

• Cucumbery borage microgreens

Instructions:

1. Preheat the oven to 400° F.
2. Heat the olive oil in a large cast-iron pan or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper. When the oil is hot, add the chicken and sear until golden brown, about 3-5 minutes per side. Transfer the chicken to a large plate.
3. In the same skillet combine the butter, garlic and rice and cook until the garlic is fragrant and the rice is slightly toasted, about 2-3 minutes. Add the wine to the skillet and scrape up any browned bits from the bottom of the pan. Stir in the chicken broth, artichokes, olives, lemon zest and lemon juice. Bring to a boil.
4. Return the chicken and any collected juices to the skillet. Transfer to the oven and roast until the chicken is completely cooked through, about 15 minutes.
5. Top each serving with feta cheese, cucumbery borage microgreens & fresh parsley and enjoy! Serve with Mediterranean-spiced sweet potato fries (olive oil, garlic, paprika and a za’atar spice blend), kale salad and a lemon wedge.