Ingredients
Method
- Season the chicken with the salt and pepper. Heat the olive oil in a large pan over medium-high heat and sear the chicken for 4 to 5 minutes each side until golden, then remove to a plate.
- Turn the heat to medium. Add the garlic, sun-dried tomatoes, oregano and chilli flakes and cook for 1 minute until fragrant.
- Pour in the stock and scrape up the browned bits, then add the cream and simmer for 2 minutes. Stir in the parmesan.
- Stir in the spinach until wilted, then return the chicken. Simmer for 6 to 8 minutes, turning once, until the chicken is cooked through with no pink in the middle.
- Meanwhile, cover the Qetoe Rice with boiling water, cover with a plate for 5 minutes, then fluff with a fork.
- Serve the chicken and sauce over the rice.
Notes
Sear the chicken hard so it gets a deep golden crust, then let it finish gently in the sauce. It stays juicy and the browned bits make the sauce. Leave a spoonful of the sun-dried tomato oil in the pan for extra flavour.
