Creamy Lemon Chicken and Rice

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Ingredients

• 3 tbsp of Berbere Banner Butter, or any flavor Banner Butter you’d like@!

• 1 tbsp of Chef’s Life Cooking Oil, or your favorite Olive OIL

• 6 Skin-on, Bone-in Chicken Thighs

• Lane’s SPG

• 1 tbsp garlic paste

• ½ cup chicken broth

• 1 cup coconut cream, you can use heavy cream if you’d prefer

• ¼ cup fresh lemon juice

• ½ cup grated Parmesan cheese

• 1 teaspoon fresh thyme leaves plus more for garnish

• 5-6pz of baby spinach

• 6-8oz Cherry, Grape, or other small Tomatoes

• 2 cups Marsh Hen Mill Charleston Gold Rice or Carolina Gold Rice

• 3 cups of Chicken Broth

• Zest of one Lemon

• Chopped Parsley

• Lane’s SPG

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Cook

Chicken (adapted from https://www.thecookingguy.com/recipes/creamy-lemon-chicken)

1. Pre-heat oven to 400°.

2. Add 2 tbsp of butter & the oil to a cast iron skillet over medium high heat.

3. Season chicken with SPG and cook skin-side down until golden brown, flip over and cook 2-3 more minutes then remove.

4. Add the rest of the butter and the garlic, and when fragrant add the broth, coconut cream, lemon juice, freshly grated parmesan, and thyme.

5. Bring to a boil, turn down and let simmer, to thicken.

6. Add the spinach, stirring in and as it starts to wilt put in the tomatoes and the chicken.

7. Put in the oven until the chicken hits 165°+ (we like our thighs to hit 175°+).

Rice (adapted from https://marshhenmill.com/pages/easy-recipes#rice)

1. Place rice, broth, and lemon zest in a pot and bring to a boil. Stir and cover.

2. Reduce heat to low and cook for 15 minutes.

3. Remove from heat and let sit for 15 more minutes. Do not remove the lid during this time.

4. Add the parsley and season with SPG (to taste).

5. Fluff with a fork and serve.

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