Although it seems elegant, this chicken dish is quite affordable and incredibly simple to prepare. In order to soak up all the sauce, we served it with rice, but crusty bread, mashed potatoes, or spaghetti would all be delicious. Any vegetable you have in the fridge will do in place of the vegetables; thinly sliced carrots, chopped green beans, or pumpkin will all function just as well.
The emphasis of this Mediterranean chicken recipe is on fresh ingredients. We’re talking about a delightfully juicy dish of chicken drumsticks that are soaked in a tart tomato and basil sauce. In addition to adding even more nutrients, the inclusion of spinach gives the dish a bright splash of colour! This recipe works well as a simple Mediterranean supper that you can serve for guests or bring to a buffet-style event. For more nutrient-dense, gorgeously coloured meals, try it with our favourite Mediterranean rice salad or these vegan Mediterranean-stuffed capsicums!
- One tablespoon of olive oil
- Eight drumsticks of chicken
- Pasta sauce with 500 g of basil and tomatoes
- One teaspoon powdered chicken stock
- 200 g of halved button mushrooms
- One cup of 200 g long grain rice
- 60 g of baby spinach
Instructions For Mediterranean chicken
Heat the oven to 200°C (or 180°C if using a fan). In a large frying pan, heat the oil over medium-high heat. Cook the chicken in 2 batches, flipping periodically, until golden brown, about 5 minutes. Move to a platter.
Fill an ovenproof dish 2.5L (10 cups) with the spaghetti sauce. Mix the stock powder into the pasta sauce after dissolving it in 125ml (1/2 cup) of water. Add the chicken and then the mushroom. Bake for forty minutes.
In the meantime, boil the rice for ten minutes or until it is soft in a big saucepan of water. Make sure to drain well.
Divide the spinach among the chicken portions. Bake until spinach is wilted, about 5 minutes. Add the spinach to the sauce and stir.
Over the rice, serve the chicken with sauce.