G - Saffron & Spinach Chicken Pilaf

Name: G - Saffron & Spinach Chicken Pilaf
Cuisine: Mediterranean
Ingredients: 120g baby leaf spinach; 250g diced chicken breast; 2 chicken stock cubes; 1 tsp ground turmeric; 3 cardamom pods; 1 pinch of saffron; 30g sultanas; 1 garlic clove; 80g natural yoghurt; 130g basmati rice; 1 carrot; a large knob of butter; 300ml boiled water; pepper; salt

18 steps

This sunny-hued pilaf is spiced with saffron, cardamom and turmeric and finished with sweet sultanas and a dollop of garlicky yoghurt. Fresh spinach is folded through just before serving for colour and taste. So easy, so deliciously satisfying... and 3 of your 5-a-day! (Gluten-free, suitable for coeliacs).

Updated at: Thu, 17 Aug 2023 14:18:43 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories594 kcal (30%)

Total Fat15.9 g (23%)

Carbs74.1 g (29%)

Sugars13.3 g (15%)

Protein38.1 g (76%)

Sodium2217.7 mg (111%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

120gbaby leaf spinach

250gdiced chicken breast

2chicken stock cubes

1 tspground turmeric

3cardamom pods

1 pinchsaffron

30gsultanas

1garlic clove

80gnatural yoghurt

300mlwater

Instructions

Step 1

Boil a kettle.

Step 2

Peel and finely dice the brown onion.

Step 3

Crush the cardamom pods open by squashing them with a knife.

Step 4

Heat a large, wide-based pan (preferably non-stick) with a lid with a large knob of butter over a medium-low heat.

Step 5

Once hot, add the diced onion, crushed cardamom pods and ground turmeric with a generous pinch of salt and cook for 3-4 min or until the onion is starting to soften.

Step 6

Meanwhile, dissolve the chicken stock cubes in 300ml boiled water then add the saffron – this is your saffron chicken stock.

Step 7

Increase the heat to medium and add the diced chicken breast.

Step 8

Season with a generous pinch of both salt and pepper and cook for 2 minutes.

Step 9

Stir the basmati rice and sultanas into the pan.

Step 10

Add the saffron chicken stock to the pan, reduce the heat to low and cook, covered, for 15 min or until the water has absorbed and the rice is cooked.

Step 11

Meanwhile, peel and finely chop (or grate) the garlic.

Step 12

Combine the chopped garlic and natural yoghurt in a small bowl with a pinch of salt – this is your garlic yoghurt.

Step 13

Top, tail, peel and grate the carrot.

Step 14

Wash, then chop the baby spinach roughly.

Step 15

Once the rice is cooked, stir the chopped spinach through until it's wilted from the heat.

Step 16

Once wilted, remove the pan from the heat and stir through the grated carrot – this is your saffron chicken pilaf.