Chicken and spinach pilaf
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- groundnut oilfor frying
- 1 onionfinely sliced
- 1tbsp garam masalaplus a pinch
- chilli flakes
- 1tsp ground turmeric
- 250 cooked chickenshredded
- 500g cooked basmati rice(we used 2x 250g pouches of ready-cooked rice)
- 300g baby spinachchopped
- 6tbsp natural yogurt
- corianderchopped
- 1tsp black mustard seeds
Nutrition: per serving
- kcal357low
- fat11.3g
- saturates3.2g
- carbs34.8g
- sugars7.2g
- fibre4.6g
- protein26.8g
- salt1.3g
Method
step 1
Heat a drizzle of oil in a frying pan, and fry the onion for 5 minutes until softened and starting to turn golden. Add the spices and seeds and fry until the seeds start to pop.
step 2
Add the chicken and cooked rice, and stir until heated through – about 5 minutes. You may need to add a splash of water if it’s sticking. Stir in the spinach, season well and cook until wilted.
step 3
Serve the pilaf topped with dollops of the yogurt, a pinch more of garam masala and chopped coriander.
