Byzantine Chicken Recipe

Inspired by Nikos

Time2h

Serves4

marinated semi-boneless chicken, spanakorizo, spinach, carrots, lemon, coffee-carrot sauce

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Ingredients

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1
Marinate the Chicken
In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken thighs, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
2
Prepare the Spanakorizo
In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent. Add the rice and stir for 2 minutes. Add chopped spinach, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes or until rice is cooked and liquid is absorbed.
3
Cook the Chicken
Preheat the grill or oven to 375°F (190°C). Remove the chicken from the marinade and grill or roast for about 25-30 minutes, or until cooked through and juices run clear.
4
Prepare the Carrot Sauce
In a small pot, boil the chopped carrots in water until tender. Drain and blend with brewed coffee, olive oil, salt, and pepper until smooth. Adjust seasoning to taste.
5
Assemble the Dish
On a plate, serve a generous portion of spanakorizo topped with the grilled chicken and drizzle with the coffee-carrot sauce.