- Heat a lidded cast iron pot or large saucepan over medium-high heat. Add the olive oil and brown the chicken for 3 to 4 minutes, working in batches if need be. Transfer the chicken to a plate, then add the onion to the pan with a pinch of salt. Cook over a medium heat for 7 to 8 minutes, until starting to colour.
- Add the garlic, spinach and drained rice, cook for a couple of minutes until the spinach has wilted then return the chicken thighs to the pan. Season and cook for another 3 to 4 minutes. Mix Shemin’s Ras El Hanout into the stock and add 150ml of water, then pour over the rice, making sure the rice is submerged. Bring to the boil, cover with a lid and turn the heat down to the lowest setting. Cook for 20 minutes or until the chicken is cooked through and all the water is absorbed into the rice.
- In a small bowl, mix the yoghurt with the lemon zest and juice, season and set aside. Remove the lid, fluff up the rice with a fork, top with a few spoonfuls of yoghurt and scatter over the sultanas. Serve the pilaf with the remaining yoghurt and lemon wedges to squeeze over.
Tips:
- Soak the rice for 30 minutes before adding.
- Don’t be tempted to open the lid! Keep the lid on until the very end, and then a further 5 minutes after the heat is turned off.
- Make sure the stock is seasoned well, as this will flavour your rice. Not enough seasoning will make the ri
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