Ingredients | Serves 4 

4 chicken thighs or 2 large chicken breasts 

2 tbsp extra virgin olive oil 

1 large onion, diced 

3 cloves garlic, minced 

Salt and pepper 

1 tsp ground turmeric 

Pinch chilli flakes 

Pinch of saffron threads 

1 stalk rosemary 

2 bay leaves 

1.4L chicken stock 

100g short grain rice, such as arborio 

1 bag Spinach 

200g greek yoghurt 

juice of 1 lemon 

Serve with a drizzle of extra virgin olive oil 

Method

1. Place a deep saucepan or a dutch oven on a medium heat and add the olive oil

2. When hot add the chicken and cook for a couple of minutes on each side until golden

3. Remove the chicken and set aside. Add the onions, a good pinch of salt and return the lid so the onions can cook for a few minutes until softened and slightly golden.

4. Stir in the garlic and let this cook for a few minutes before adding the chilli flakes, turmeric and saffron. Add more olive oil if it’s a bit dry. 

5. Let the spices infuse before adding bay leaves, rosemary and chicken stock. Season with salt and pepper. 

6. Return the chicken to the pan and submerge in the stock. Cover with the lid and let the soup come to a steady simmer. After about 10 minutes, remove the chicken and let it cool before shredding with two forks. 

7. Add the rice to the soup and return the lid. 

8. When the rice has softened a little add the spinach and the shredded chicken.

9. Let this cook very gently on a low heat for about 5 minutes and then remove from the heat once the rice is just cooked. 

10. In a bowl combine the yoghurt and lemon juice. Then temper with a couple of spoonfuls of the soup to warm the yoghurt before adding it back into the soup.

11. Place on a low heat to warm through and then it's ready. Serve with a drizzle of olive oil.