Chicken and Spinach Pilaf
Chicken and Spinach Pilaf



  • 450ml chicken stock
  • 1 bunch of spring onions, chopped
  • 2 tsp olive oil
  • 15g butter
  • 1 sliced green chilli
  • ½ lemon, 2 strips of zest, juice
  • 225g basmati rice
  • 230g spinach leaves
  • 450g chicken thigh fillets, cut into chunks
  • 1 tbsp chaat masala
  • Chopped parsley
  • Gently cook the spring onions in a splash of oil to soften, then add the butter, chilli and lemon zest and cook for a few minutes more. Stir in the rice and stock, then simmer until the rice is tender.
  • Coat the chicken pieces in the chaat masala, then add to the pan with the spinach, lemon juice and some seasoning. Cover and cook gently until the chicken is cooked through - about 10 mins should do the trick. Remove the strips of lemon zest and discard, then scatter with chopped parsley and serve.
25 mins
4 serving

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