Serves: 4

Ingredients

• 6 chicken thighs
  
• 2 tbsp olive oil
  
• 2 cloves garlic, sliced
  
• 1 large onion, chopped
  
• 1 tbsp freshly chopped rosemary or thyme
  
• 1 tbsp plain flour
  
• 300–400 ml chicken stock
  
• 8 Camel Brand sun-dried tomatoes, sliced
  
• 8 Camel Brand whole black olives
  
• 150 ml single cream
  
• 1 bag fresh baby spinach leaves
  
• 150 g basmati rice
  
• Lemon juice and zest, to serve
  
• Salt and pepper
  

Method

1. Heat the olive oil in a large pan. Season the chicken thighs with salt and pepper, then brown on all sides for about 5 minutes. Remove and set aside.
   
2. Add the garlic, onion, and herbs to the same pan and cook for 3–4 minutes until softened.
   
3. Stir in the flour and cook for 1 minute, then gradually add the hot stock, stirring well to form a smooth sauce.
   
4. Return the chicken thighs to the pan, add the Camel Brand sun-dried tomatoes and olives, and simmer for 5 minutes.
   
5. Lower the heat, add the cream, and cook gently for 10 minutes until the sauce thickens.
   
6. Meanwhile, cook the rice in a pan of boiling water until tender.
   
7. Stir the spinach into the creamy sauce and cook for 2 minutes until just wilted.
   
8. Finish with a squeeze of lemon juice and a little grated zest. Serve the chicken and sauce over the rice.