Chicken and spinach pilaf

Chicken and spinach pilaf

  • serves 4
  • Easy

Nothing beats a failsafe pilaf recipe for a quick (but nutritious) midweek dinner. Ours is coloured with turmeric and comes packed with baby spinach and coriander. It's also great for using up any leftover chicken

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Ingredients

  • groundnut oil for frying
  • onion 1, finely sliced
  • garam masala 1 tbsp, plus a pinch
  • chilli flakes a pinch
  • ground turmeric 1/2 tsp
  • cooked chicken 250-300g, shredded
  • cooked basmati rice 500g, (we used 2x 250g pouches of ready-cooked rice)
  • baby spinach 300g, chopped
  • natural yogurt 6 tbsp
  • coriander a small bunch, chopped

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.

Nutritional Information

  • Kcals 357
  • Fat 11.3g
  • Saturates 3.2g
  • Carbs 34.8g
  • Sugars 7.2g
  • Fibre 4.6g
  • Protein 26.8g
  • Salt 1.3g
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