Name: Chicken and tomato pilaf
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Chicken & tomato pilaf; 500 gram chicken thigh fillets; 1 tablespoon olive oil; 1 onion, thinly sliced; 2 clove garlic, crushed; 1 teaspoon moroccan spice; 400 gram can diced tomatoes; 1 1/2 cup basmati rice; 3 cup boiling water; 60 gram baby spinach leaves; 2 tablespoon currants; 1 cup toasted flaked almonds

Chicken and tomato pilaf

Whip up this tasty Moroccan rice dish in less than half an hour and for less than $5!

Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

Chicken & tomato pilaf

500 gram chicken thigh fillets

1 tablespoon olive oil

1 onion, thinly sliced

2 clove garlic, crushed

1 teaspoon moroccan spice

400 gram can diced tomatoes

1 1/2 cup basmati rice

3 cup boiling water

60 gram baby spinach leaves

2 tablespoon currants

1 cup toasted flaked almonds

Method

Chicken & tomato pilaf

1.Preheat oven to hot, 200°C.

2.Place a wire rack over a baking tray. Place chicken on rack and roast for 15 minutes. Keep warm.

3.In a medium saucepan, heat oil on high. Sauté onion and garlic for 2-3 minutes until golden. Add spice and cook, stirring, for 1 minute until aromatic.

4.Stir in tomatoes and cook for 2 minutes. Add rice and boiling water. Cook, covered, for 15 minutes on low. Fluff up rice with a fork.

5.Shred chicken using 2 forks. In a large bowl, toss spinach, chicken and rice together. Serve sprinkled with currants and almonds.