CHICKEN AND BROWN BASMATI PILAF

PREP AND COOK TIME 70 MINS | SERVES 6

INGREDIENTS

2 tbsp olive oil

500g skinless, boneless chicken breasts, cubed

6 spring onions, sliced

2 garlic cloves, crushed

100g portobellini mushrooms, sliced

1 tsp fennel seeds

1½ cups brown basmati rice

2 tbsp lemon juice

2½ cups chicken stock

200g baby English spinach, torn

3 tbsp chopped flatleaf parsley

3 tbsp chopped mint

A handful of cashew nuts, lightly toasted

METHOD

Heat oil in a large saucepan and brown the chicken. Remove with a slotted spoon and set aside.

In the same pan, sauté the spring onions, garlic, mushrooms and fennel seeds until the spring onions are tender.

Add the rice and stir through to coat. Increase the heat and add the lemon juice and stock. Bring to the boil then turn down the heat and simmer, covered with a tight-fitting lid for 30 minutes.

Return the chicken to the pan, stir through and cook for a further 10-15 mins.

Remove from the heat and sprinkle the spinach and chopped herbs over the top of the rice, cover with a lid and allow to stand for about 5 mins. Serve with toasted cashew nuts sprinkled on top.