Green chicken pilaf

Name: Green chicken pilaf
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 low-salt chicken or vegetable stock cube; 1 bunch salad onions, trimmed and finely sliced (separate the green tops); 2 tsp Essential Olive Oil; 15 g unsalted butter; 1 green chilli, finely sliced; ½ unwaxed lemon, 2 wide strips zest, juice of all; 225 g basmati rice, rinsed; 235 g pack ready-washed spinach; 435 g pack Roast Chicken Thighs, cut into bite-sized pieces (bones discarded); 1 tbsp Cooks' Ingredients Chaat Masala

This lightly spiced pilaf makes a delicious one-pot weeknight supper – saving on both fuel and washing up!

5 out of 5 stars(1) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 low-salt chicken or vegetable stock cube
1 bunch salad onions, trimmed and finely sliced (separate the green tops)
2 tsp Essential Olive Oil
15g unsalted butter
1 green chilli, finely sliced
½ unwaxed lemon, 2 wide strips zest, juice of all
225g basmati rice, rinsed
235g pack ready-washed spinach
435g pack Roast Chicken Thighs, cut into bite-sized pieces (bones discarded)
1 tbsp Cooks' Ingredients Chaat Masala

First boil the kettle. Put the stock cube in a measuring jug and top up with boiling water to 450ml, stirring to dissolve the stock. Put the white and pale green slices of the salad onions in a large microwave-safe bowl (reserve the dark green tops).
Add the oil, butter, chilli and lemon zest to the bowl. Cover and cook on high for 2 minutes. Uncover and stir in the rice and stock. Re-cover and microwave on medium-high for 14 minutes, stirring halfway through, until the rice is almost cooked.
Refill and reboil the kettle. Put the spinach in a colander, pour over the boiling water to wilt it and allow to drain. Coat the chicken pieces in the chaat masala. Uncover the rice, stir in the wilted spinach, chicken and lemon juice. Re-cover and microwave on high for a final 3 minutes 30 seconds, until the chicken is piping hot. Carefully fish out the strips of lemon zest and discard. Scatter the pilaf with the reserved dark green salad onion tops and serve at once. Per serving

Cook’s tip

WHY IT’S GOOD FOR YOU

Microwaves are ideal for cooking vegetables. This spicy pilaf contains spinach and salad onions; the short cooking time preserves as many vitamins as possible.

Typical values per serving when made using specific products in recipe