Green Herby Chicken and Rice Soup

Add the 7-spice into a bowl with salt and a drizzle of olive oil. Toss the chicken thighs through until evenly coated. Set aside.

Peel and finely slice the garlic and onion, and mince the coriander, stalks and all. Trim and thinly slice the jalapeño.

Add the onion into a bowl with the vinegar and season with salt. Toss together and set aside to pickle.

Into a saucepan, add a generous drizzle of olive oil and place on a medium-high heat. Once hot, cook the chicken on both sides until golden brown and cooked through, 8-10 mins. Transfer to a clean board or plate, cover and let rest.

Add the garlic and coriander into the chicken pan, and cook, stirring, until dark green and fragrant, for about 3-4 mins.

Then, pour the chicken stock and frozen chopped spinach. Gently simmer until the spinach has defrosted. Taste and season, if needed.

Reheat the rice according to the package instructions.

Slice the chicken into strips. Share the rice between bowls, top with the chicken and pour the soup over. Garnish with pickled onion and jalapeños, and a drizzle of pickled onion brine.