Chicken – Spinach Pilaf

Chicken – Spinach Pilaf

Serves 4       Easy

Nothing beats a failsafe pilaf recipe for a quick (but nutritious) midweek dinner. Ours is colored with turmeric and comes packed with baby spinach and coriander. It’s also great for using up leftover chicken



  • groundnut oil for frying
  • onion 1, finely sliced
  • garam masala 1 tbsp, plus a pinch
  • chili flakes a pinch
  • ground turmeric 1/2 Tsp
  • cooked chicken 250-300g, shredded
  • cooked basmati rice 500g, (we used 2x 250g pouches of ready-cooked rice)
  • baby spinach 300g, chopped
  • natural yogurt 6 tbsp
  • coriander a small bunch, chopped


  • STEP 1

    Heat a drizzle of oil in a frying pan, and fry the onion for 5 minutes until softened and starting to turn golden. Add the spices and seeds and fry until the seeds start to pop.

  • STEP 2

    Add the chicken and cooked rice, and stir until heated through – about 5 minutes. You may need to add a splash of water if it’s sticking. Stir in the spinach, season well and cook until wilted.

  • STEP 3

    Serve the pilaf topped with dollops of the yogurt, a pinch more of garam masala and chopped coriander.