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£2.50Price per unit
£2.50/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cook the rice in boiling, lightly salted water for 30 minutes, or until just tender. Combine the yogurt, lemon juice, ¼ of the garlic and plenty of black pepper in a small bowl.
Heat the oil in a large frying pan or flameproof casserole, then add the onions and chicken. Fry gently, turning the ingredients frequently for 10 minutes, or until the chicken is pale golden and the juices run clear with no pink meat. Stir in the spice blend and remaining garlic, then continue to stir over a gentle heat for 2 minutes. Pile the spinach on top, cover with a lid and cook gently for 2-3 minutes, until the spinach has wilted.
Thoroughly drain the rice and add to the chicken with the raisins. Heat through briefly, until any moisture from the spinach has evaporated. Season to taste. Scatter with the mint and lemon zest, then serve with the garlic yogurt.
The sweetness of the raisins balances and enhances other ingredients in this recipe. If you’re not keen on them, use other dried fruit such as apricots, dates or figs, chopped into small pieces. Or leave out altogether.
Typical values per serving when made using specific products in recipe
Energy | 1,994kJ/ 475kcals |
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Fat | 17g |
Saturated Fat | 5.3g |
Carbohydrates | 40g |
Sugars | 14g |
Fibre | 4.9g |
Protein | 39g |
Salt | 0.3g |
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