Olive Magazine
Chicken Pilaf Recipe with Spinach

Chicken and spinach pilaf

Published: January 4, 2017 at 4:38 pm
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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 leftover chicken

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal357
fat11.3g
saturates3.2g
carbs34.8g
sugars7.2g
fibre4.6g
protein26.8g
salt1.3g
Advertisement

Ingredients

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

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content