The pesto!!!! Listen kats and kittens, if you don’t like pesto, then this isn’t for you. (We can still be friends, though!) I made this dish a few ways to see what worked best, and the neighbors literally just asked for more rice and pesto. You’ve been warned.
Pesto is traditionally made with nuts, but after Thing 2, I developed a tree nut allergy. Pumpkin seeds work really well, though a bit more dense in consistency than what pesto tends to be. Lemon juice is a thinning option, and gives the pesto a totally different attitude, should you need that avenue. The rice made my heart happy, because I’ve always cooked my rice with onions and celery, but I added a twist to this I think you’ll enjoy.
Last thing is actually a term/tip you’ll need to make this easier: MEP. Mis en Place, or ‘”everything in place”. It’s a kitchen term used to mean “do all your prep work, and have all ingredients/equipment gathered before beginning”. For this dish, you’ll need all your bits in place when you start. I hope you enjoy it, because I absolutely LOVE the flavors in this dish.
Ingredients
Instructions
- Set aside 1/4 tsp of salt, then mix the remaining seasonings together. Season thighs with the mix, pan-searing them, about 3 1/2 minutes each side.
- Add 1 1/2 cups of stock to the pan and the tomato paste, cover, and reduce heat to medium-low. Let chicken cook through, about 15 minutes, then pull to rest in a warmer.
- Strain the remaining liquid into a pot for rice, then add more stock to equal 2 1/2 cups. Bring liquid to a boil, adding onions, celery, and rice. Reduce to simmer, cover and cook 35 minutes.
- While the rice is cooking, add basil, spinach, marjoram, parsley, parmesan, garlic, and nuts or seeds to a blender, processor, or bullet. Pulse until combined, then add the oil and pulse again. Finish with salt to taste, and 1/4 tsp of lemon juice, if you're feeling fancy.
- Once the rice has absorbed the liquid, fluff with a fork, plate it with pesto, and make your mouth happy!!!