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Preparation Time: 10 minutes + 1 - 2 hours marinating time
Cooking time: 30 minutes
Serves: 4
If served as four portions, provides 538 cals, 18g fat (of which 3g saturates), 5g sugar and 0.6g salt per portion.
Ingredients
- 400g (14oz) chicken thighs, skinless and boneless
- 4 tbsp olive oil
- 2 garlic cloves, crushed
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp ginger
- 1 tsp cinnamon
- 1 red onion, finely chopped
- 1 red pepper, chopped
- 150g (5½oz) mushrooms, chopped
- 3 nuggets frozen spinach, defrosted
- 300g (10½oz) long grain rice, rinsed
- 700ml (1¼pt) chicken stock
- Small bunch fresh parsley or coriander
- Handful of flacked almonds to serve
Method
1. Cut the chicken into even, bite-sized chunks then put into a bowl with 2 tbsp of the oil, the garlic and the spices, mix together then leave to marinate for an hour or two.
2. Pour 1 tbsp oil into a large, deep, lidded pan over a medium heat and fry the chicken on each side for 4 - 5 minutes until lightly golden. Remove the chicken from the pan and set aside. Add the last tbsp of oil and fry the onion, pepper and mushrooms until just cooked. Add in the spinach, mix thorough, then add rice and stir together.
3. Pour the stock in the pan, add the chicken, stir well, cover and simmer on a low heat for 25 minutes until the chicken is tender and the rice is cooked.
4. Top with parsley and a scattering of flaked almonds to serve.
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