Chicken Spinach Pilaf with Yogurt

Name: Chicken Spinach Pilaf with Yogurt
Prep time: 15 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 300 g chicken breast fillet; Salt; Pepper; 3 tbsp peanut oil; 2 small onions (80 g); 300 g baby spinach; 10 g herbs (2 handfuls; e.g., coriander, parsley); 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.5 tsp turmeric powder; 1 tsp garam masala; 500 g cooked basmati whole grain rice (from the day before); 50 ml Vegetable broth; 150 g Yogurt (3.5% fat); chili flakes

Prep: 15min

| Servings: 4 | Cook: 20min

The Chicken Spinach Pilaf with Yogurt from Spoonsparrow offers plenty of protein and rich flavor.

Ingredients

300 g chicken breast fillet
Salt
Pepper
3 tbsp peanut oil
2 small onions (80 g)
300 g baby spinach
10 g herbs (2 handfuls; e.g., coriander, parsley)
0.5 tsp ground cumin
0.5 tsp ground coriander
0.5 tsp turmeric powder
1 tsp garam masala
500 g cooked basmati whole grain rice (from the day before)
50 ml Vegetable broth
150 g Yogurt (3.5% fat)
chili flakes

Instructions

1.
Trim and pat dry chicken breast fillet, season with salt and pepper. Heat 1 tbsp oil in a pan. Sear chicken on both sides for 5–8 minutes over medium heat. Remove from pan and let cool.
2.
Meanwhile peel onions and slice into thin rings. Wash spinach, shake off excess water, and roughly chop. Rinse herbs, dry, and coarsely chop. Cut chicken into small pieces.
3.
Heat remaining oil in the pan. Sauté onions over low heat for 5–6 minutes until golden yellow, stirring occasionally. Stir in cumin, coriander, turmeric, and garam masala; cook for 1 minute. Add chicken and rice, stir-fry for 5 minutes while tossing. Add broth and spinach; simmer for 1–2 minutes. Whisk in yogurt until smooth.
4.
Season pilaf with salt and pepper, plate it, top with a dollop of yogurt. Sprinkle chopped herbs and chili flakes before serving.