Food and Travel Magazine | Chicken and spinach oven-cooked risotto

Ingredients

• 3tbsp rapeseed oil
• 8 skinless, boneless chicken thighs
• 3 banana shallots, halved and thinly sliced
• 2 cloves garlic, crushed
• ¼tsp chilli flakes
• 4 medium tomatoes, peeled, cut into quarters, seeds squeezed out and each piece halved
• 200g arborio rice
• 250ml chicken stock
• 200g prepared spinach (stalks and roots removed)