Lemongrass chicken with spinach

Serves: 4

Time to make: 30 mins

Ingredients

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500g skinless, boneless chicken thigh pieces

50g Asian Home Gourmet Spice Paste for Singapore Curry

2 sticks lemongrass, finely sliced

2 ½ cups water

1 cup brown rice, rinsed, drained

1 cup red lentils, rinsed, drained

spray oil

2 tablespoons peanut oil

1 cup sliced fresh shallots

2 tablespoons grated fresh ginger

8 cups chopped fresh spinach, well washed

Instructions

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1 Place quartered chicken pieces in a bowl. Add spice paste and toss well to coat. Finely grind lemongrass with a little water into a paste using a mortar and pestle or small blender and add to chicken and toss through.

2 Bring water to the boil. Add rice and lentils. Cover and turn to low to cook for about 25 minutes. Stand for 5 minutes with lid on.

3 Spray a hot BBQ plate or frying pan with oil. Toss chicken on, turn to a medium heat and cook each side for 3-4 minutes or until cooked through. Transfer to an ovenproof dish, cover and rest.

4 Add half the peanut oil to a hot wok. Cook shallots until crunchy then remove. Heat remaining oil in wok, add ginger and cook gently for 1 minute. Add spinach, toss then cover and cook until wilted. Add shallots to spinach to serve.

5 Serve chicken in its juices with rice, lentils and spinach.

Variations

Fresh lemongrass can be substituted for 4 tablespoons finely chopped preserved lemongrass or add 4 finely sliced soft fresh lemon leaves or kaffir lime leaves.

Nutrition Info (per serve)

Calories 598 cal

Kilojoules 2500 kJ

Protein 41 g

Total fat 19 g

Saturated fat 4 g

Carbohydrates 65 g

Sugar 8 g

Dietary fibre 9 g

Sodium 740 mg

Calcium 100 mg

Iron 7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.