FRIJE

Instructions

• 1.   Preheat the oven to 180°C (350°F). Grease a gratin dish and rub one of the two cloves of garlic, cut in half, against the edges.
• 2.   Season the chicken on both sides with salt and pepper. In a large skillet with high sides, brown the chicken in a little olive oil for 3-5 minutes on each side until golden. Transfer to the gratin dish.
• 3.   Slice two lemons. In the same skillet used for the chicken, melt the butter and brown the lemon slices on both sides over medium heat. Add to the chicken.
• 4.   Peel and crush the remaining garlic clove, and sauté it with a little olive oil and the rice in the same skillet. After 2 minutes, add the two bouillon cubes and 500ml (2 cups) of water.
• 5.   Wash and roughly chop the spinach, then add it to the skillet along with the zest and juice of the remaining lemon. Sauté everything for 5 minutes, then add it to the chicken and lemon slices, mixing well. Cover with water.
• 6.   Bake for 20 minutes: make sure to check regularly and add a little water if necessary from time to time to ensure the rice cooks well. Once cooked, add the chopped coriander.

Notes & Suggestions

• Source: http://jaimetropmanger.fr/riz-poulet-au-citron/

Nutritional information *