Lemongrass chicken with spinach

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.