- 3tbsp rapeseed oil
- 8 skinless, boneless chicken thighs
- 3 banana shallots, halved and thinly sliced
- 2 cloves garlic, crushed
- ¼tsp chilli flakes
- 4 medium tomatoes, peeled, cut into quarters, seeds squeezed out and each piece halved
- 200g arborio rice
- 250ml chicken stock
- 200g prepared spinach (stalks and roots removed)
Preheat oven to 190°C/375°F/ Gas 5. Heat 2tbsp of oil in a cast-iron casserole pot and brown the chicken on all sides until golden. Remove and rest on a plate. Pour the rest of the oil into the pot and add the shallots and garlic. Cook without browning for 5 minutes until just soft. Add the chilli flakes and tomatoes and cook for 3 minutes.
Stir in the rice and chicken. Season with sea salt crystals and freshly ground black pepper. Pour over the stock and 250ml water, and stir. Put a lid on the casserole dish and cook in the preheated oven for 25 minutes.
Meanwhile put the spinach in a colander and pour over a kettle full of boiling water. Add the drained spinach to the pot, stir and cook for a further 10 minutes. Serve from the pot.