Chicken Rice with Leeks & Salsa Verde

700 g skinless, boneless chicken thighs
½ tsp SIDS CRAZY SALT
3 tbsp butter, divided
2 large or 3 medium leeks
Zest & juice of 1 lemon, divided
SIDS SALT & PEPPER to taste
1½ cups long-grain white rice, rinsed until water runs clear
2¾ cups chicken stock
1 oil-packed anchovy fillet
2 garlic cloves
1 tbsp drained capers
Chilli flakes
1 cup tender herb leaves,such as parsley, coriander, mint
4–5 tbsp EV olive oil

Season chicken with SIDS CRAZY SALT. Add 1 tbsp of oil to a frypan and brown the outside. Using white & pale green parts only of the leek, halve lengthwise, thinly slice.
Melt 2 tbsp butter in a large high-sided frypan over medium-high heat. Add leeks and half of lemon zest, season with SIDS SALT & PEPPER, and mix to coat leeks in butter. Reduce heat to medium-low, cover and cook, stirring occasionally, until leeks are somewhat tender, about 5 minutes.
Remove lid, increase heat to medium-high, and cook, stirring occasionally, until tender and just starting to take on colour, about 3 minutes. Add rice and cook, stirring often, 3 minutes, then add stock, scraping up any browned bits. Tuck short sides of each chicken thigh underneath so they are touching and nestle, seam side down, into rice mixture.
Bring to a simmer. Cover, reduce heat to medium-low, and cook until rice is tender and chicken is cooked through, about 20 minutes. Remove from heat.
Cut remaining butter into small pieces and scatter over mixture. Re-cover and let sit 10 minutes.
Meanwhile, pulse anchovy, garlic, capers, a few pinches of chilli flakes, and remaining lemon zest in a food processor until finely chopped. Add herbs then process until a paste forms. With motor running, gradually stream in oil until loosened to a thick sauce. Add half of lemon juice and season salsa verde with SIDS SALT & PEPPER.
Drizzle remaining lemon juice over chicken and rice. Serve with salsa verde.