Saturday morning as I was lollygagging around with the Food Network on, Rachael Ray was making chicken thighs with romesco sauce and saffron rice pilaf. So I decided this Sunday to take inspiration from that but made a more simple version. I like to cook boneless skinless chicken thighs sometimes in lieu of breasts since they have more flavor. I drizzled them with olive oil, seasoned them with an island spice rub that's floating around in my pantry and cooked them in the oven for about 20 minutes at 375 degrees.
While the chicken was cooking, I made the rice. First I took a handful of spaghetti and broke it into small pieces, browned it for about 5 minutes in butter and then added long grain rice, chicken stock and a pinch of saffron. When the rice was just about done, I added in a few hands full of spinach since I love spinach and it adds more veggies to my meal. I served it all up with roasted cauliflower that cooked in the oven with the chicken.