30 minutes – serves 4

  • 8 deboned skinless chicken breasts
  • 30 ml olive oil
  • 1 onion, halved and sliced
  • 2 cloves garlic, finely chopped
  • 4 ml fine cumin
  • 4 ml fine coriander
  • 300 g basmati rice
  • salt and freshly ground black pepper to taste
  • 600 ml chicken stock
  • 100 g fresh spinach, washed and chopped

Cut the chicken breasts into bite-sized chunks. Heat the olive oil in a saucepan and brown the chicken. Add the onion and garlic and sauté for another 5 minutes. Add the cumin, coriander and rice. Season with salt and black pepper. Add the stock and bring to the boil. Lower the heat and cover the saucepan. Simmer for 15 minutes until the stock has boiled off almost completely and the rice is soft. Stir in the chopped spinach and cover until the spinach has wilted. Serve with chutney.