Ingredients
6 Chicken Thighs (skin-on preferred, but skinless works too)
2 Cloves Garlic, minced
1 Leek, thinly sliced - white part only
350g Baby Spinach
50g (3 tbsp) Butter
3 Cups Chicken Stock
1/2 Cup Water
1/3 Cup Dry White Wine
Zest & Juice of 1/2 Lemon
1/4 Cup Fresh Parsley, chopped (for serving)
1/4 Cup Fresh Dill, chopped (for serving)
1 tsp Dried Oregano
1 tsp Dried Thyme
Pinch of Chili Flakes (optional)
50g Feta Cheese, crumbled
50g Parmesan Cheese, grated
Olive Oil
Salt & Pepper

Instructions
1. Preheat the Oven: Set your oven to 200°C (400°F).

2. Season the Chicken: Drizzle the chicken thighs with 2 tbsp olive oil and season generously with salt and pepper.

3. Sear the Chicken: Heat 2 tbsp olive oil in a large ovenproof pan over medium heat. Once hot, add the chicken skin-side down and cook for 5 minutes, or until golden brown. Flip the chicken and cook for another 5 minutes.

4. Prep the Aromatics: While the chicken cooks, chop the leek and garlic, zest and juice the lemon, and wash the spinach.

5. Sauté the Aromatics: Remove the chicken from the pan and set aside on a plate. Add butter to the pan and melt it over medium heat. Add the sliced leek and sauté for 3-4 minutes, stirring occasionally, until softened. Add the minced garlic and sauté for another 1-2 minutes.

6. Add the Herbs and Spices: Sprinkle the oregano, thyme, and chili flakes (if using) into the pan and stir to combine.

7. Cook the Risoni: Add the risoni to the pan and stir to coat it in the melted butter and seasonings.

8. Deglaze the Pan: Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan.

9. Simmer the Risoni: Add the chicken stock, water, and lemon zest to the pan. Bring to a simmer, then reduce heat slightly and cook for about 5 minutes, or until the risoni is almost tender.

10. Incorporate the Spinach and Chicken: Stir in the fresh spinach and cook until wilted. Add the chicken pieces back to the pan, along with any accumulated juices.

11. Bake: Transfer the entire pan to the preheated oven and bake uncovered for 15 minutes.

12. Finishing Touches: Remove the pan from the oven and sprinkle the top with crumbled feta cheese, grated parmesan cheese, and chopped fresh parsley and dill.

Enjoy!