Chicken Pilaf

INGREDIENTS

• 1 TBSP oil
• 1 onion
• 2 TSP ground corriamder
• 1 TSP ground cinnamon
• 1 TSP ground cumin
• 1 TSP chilli flakes
• 1/2 TSP tumeric
• 1 1/2 cups basmati rice
• 2 cups chicken stock
• 400g can diced tomatoes
• 500g chicken breast – rubbed in smoked paprika, salt and cayenne pepper
• 100g baby spinach leaves
• Currents
• Almonds

METHOD

1. Heat 1 tablespoon oil in a large pan on medium. Saute 1 chopped onion for 3-4 minutes until tender
2. Add ground coriander, cinnamon, cumin, chilli flakes and turmeric. Cook for one minute, until fragrant.
3. Add rice and cook, stirring for one minute. Blend in chicken stock and diced tomatoes. Bring to boil on high. Reduce heat to low and simmer, covered, for 15 minutes or until rice is tender. Remove from heat and set aside for 5 minutes.
4. Grill chicken until cooked through.
5. Slice after grilling and drizzle honey over and fold through sesame seeds.
6. Stir baby spinach leaves through rice. Season to taste. Toss gently to combine.