BAKED CHICKEN AND RICE

INGREDIENTS:

4 tbs olive oil

4 tsp lakanto (monk fruit sweetener) 

2 tsp dried oregano 

2 tsp paprika

2 tsp garlic powder

2 tsp onion powder

2 tsp dried thyme

2 tsp salt

pepper to taste

6 chicken thighs 

1 large onion - finely chopped

4 garlic cloved - minced

2 tbs olive oil 

1 1/2 cups hot chicken broth

1 1/2 cups hot water

2 tbs butter

1 1/2 cups basmati rice - rinsed 

1 cup olived - pitted and chopped (optional) 

2 cubes frozen spinach

fresh parsley - chopped

METHOD:

Preheat oven to 180 degrees.

In a bowl, mix together olive oil with lakanto, oregano, paprika, garlic, onion, thyme, salt and pepper. 

Coat chicken in the mixture and set aside. 

In a baking dish, add onion, garlic and olive oil with the chicken broth and water. Add in the butter and stir until completely melted. Add in the rice.

Bake for 20 minutes uncovered. 

Remove from oven, add chicken thighs over the top and drizzle olive oil over the top of the chicken. 

Bake for another 40 minutes, covering with foil if the chicken is browning too fast. 

Once cooked, remove chicken and stir through olives (if using), spinach and chopped parsley.