Chicken tikka with chickpeas and spinach rice

Instructions

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1 In a shallow glass or ceramic dish, combine yoghurt, curry paste and 2 teaspoons of the lemon juice. Add chicken and toss to coat. Cover and set aside in the fridge to marinate for at least 30 minutes.

2 Preheat grill on high. Line a baking tray with foil. Place chicken in a single layer on prepared tray. Grill, turning, for 10 minutes, or until browned and cooked through.

3 Meanwhile, in a large deep non-stick frying pan, heat oil over medium. Sauté onion for 5 minutes, or until softened. Add garlic and cumin and cook, stirring, for 1 minute, or until fragrant. Add chickpeas, beans and 2 tablespoons of water. Cook, stirring often, for 3 minutes, or until beans are almost tender.

4 Add cooked rice and spinach to pan. Cook, stirring, for 2-3 minutes, or until rice is heated through and spinach is just wilted. Stir through remaining lemon juice and season with pepper.

5 Serve chicken with the rice and an extra dollop of yoghurt.