I had to share this recipe because it is SO delicious and easy to make! Serves 4
INGREDIENTS:
- 30ml Avocado oil
- 1 medium onion, diced
- 1kg chicken breast, cut into blocks
- 2 teaspoons cumin
- 2 teaspoons cinnamon
- 2 teaspoons turmeric
- 1 chicken stock cube
- 250ml water
- 1 cup wild/basmati rice
- The juice of 1 orange, as well as the zest for serving
- 4 large carrots, diced
- 3 Tablespoons of slivered almonds
- 1 tin kidney beans (400g)
- A handful of baby spinach
- FOR SERVING: Coriander and Bulgarian yoghurt
METHOD:
- In a saucepan, heat the oil, and cook the onions until light brown
- Add the chicken and cook until brown
- Add the cinnamon, turmeric and cumin to the chicken
- Allow the stock cube to dissolve in 250ml of water, and add to the chicken dish
- Add the juice of 1 orange, and set the zest aside
- Allow to simmer on a low heat
- In a separate pot, boil the rice until just done, drain the water off and then add to the chicken dish
- At this point, add the diced carrot and mix through
- Allow mixture to simmer for another 10 – 15 minutes, until the carrots and rice are completely done
- About 5 minutes before the end, add the almonds, beans and spinach (I left the spinach resting on top until I served it, and then mixed it through)
- For serving: Garnish with lemon zest and a tablespoon of Bulgarian Yoghurt
