Apricot Chicken Tikka & Spinach Rice
with Tomato Salsa & Cashews
Tick this off your want-to-eat list tonight because this chicken tikka will blow you away. We’ve even added an apricot sauce to glaze the chicken for that fruit hit we all love. The lush green of the spinach rice will soak up all the glaze and leave you feeling very satisfied.
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Ingredients
1 packet
basmati rice
1 bag
baby spinach leaves
1
cucumber
1
tomato
1 packet
chicken breast
1 packet
Apricot Sauce
1 packet
Crushed Roasted Cashews
(Contains cashews; )
3 clove
garlic
1 sachet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes. • Stir in baby spinach leaves and cover to keep warm.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, roughly chop cucumber and tomato. • Cut chicken breast into 2cm chunks. In a medium bowl, combine chicken, Mumbai spice blend, a pinch of salt and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil and the remaining garlic over medium-high heat. Cook until fragrant, 1 minute. • Transfer garlic oil to a small bowl. Add Greek-style yoghurt and stir to combine. Season to taste.
• When the rice has 10 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove from heat, add apricot sauce and a splash of water, tossing chicken to coat.
• Meanwhile, combine cucumber, tomato and a drizzle of olive oil and white wine vinegar in a second medium bowl. Season with salt and pepper.
• Divide spinach rice between bowls. • Top with apricot chicken tikka and tomato salsa. • Spoon over garlic yoghurt and garnish with crushed roasted cashews to serve. Enjoy!