The fresh dill and parsley not only add a burst of herby goodness but also provide essential vitamins and antioxidants, making this dish both delicious and nutritious!
cooked
Grate the garlic cloves. In a bowl, combine the chicken thighs and wholegrain mustard. Add the grated garlic and a drizzle of extra virgin olive oil. Season generously with salt and black pepper, then mix well to coat the chicken. Set aside to marinate.
Reserve a few dill and parsley leaves for garnish. Finely chop the remaining dill and parsley, including the stalks.
Heat a frying pan with a drizzle of extra virgin olive oil over a medium-high heat. Add the marinated chicken and cook for several minutes on each side until it is slightly charred and cooked through.
Reheat the cooked rice and stir in the chopped dill and parsley.
Heat the chicken stock in a saucepan over a medium heat. In a small bowl, whisk the egg yolks with the juice of half a lemon. Gradually pour the egg mixture into the hot stock, whisking vigorously until the broth starts to thicken slightly. Season with salt, black pepper, and more lemon juice to taste, aiming for a tart flavour.
Divide the herbed rice among four bowls. Ladle the zingy broth over the rice. Top each serving with the cooked chicken and the reserved dill and parsley leaves. Serve with any remaining lemon wedges.
For an extra layer of flavour, marinate the chicken for at least 30 minutes, or even overnight in the refrigerator.
If you prefer a thicker broth, you can add a cornflour slurry (1 tsp cornflour mixed with 1 tbsp cold water) to the stock before adding the egg yolks, whisking constantly until it reaches your desired consistency.