Spring Chicken Pilaf

Charmaine Lu -
  • 450ml veg stock
  • Bunch of spring onions, sliced
  • 2 tsp olive oil
  • 15g butter
  • 1 sliced green chilli
  • ½ lemon, juice and zest
  • 225g basmati rice
  • 250g spinach
  • 450g boneless chicken thigh fillets, cut into chunks
  • 1 tbsp chaat masala
  • Chopped parsley
  • Cook the spring onions in the oil for 5 mins to soften, then stir in the butter, chilli and lemon zest and cook for 4 mins more. Stir in the rice and the stock, then simmer until the rice is al dente and the stock has been mostly absorbed.
  • Add the spinach to a colander in the sink and pour over boiling water to wilt. Coat the chicken chunks in the chaat masala, then stir in the wilted spinach, lemon juice and chicken. Cook for 20 mins, or until the chicken is cooked through with no pink remaining. Scatter with more chopped spring onion and the chopped parsley, season liberally, then serve and enjoy.
30 mins
4 serving