Dinner recipe
A family one-pan dinner with chicken thighs, potatoes, spinach, peas, basmati rice, mild spices, ginger, garlic, and lemon.
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Ingredients
wide lidded pan, fine grater, knife, chopping board
Method
Cut the chicken thigh fillets into bite-sized pieces, halve the baby potatoes, finely slice the onion, grate the garlic and ginger, chop the coriander, zest the lemon, and rinse the rice.
Heat 1 tablespoon olive oil in a wide lidded pan over a medium-high heat. Add the chicken with a pinch of salt and black pepper, then cook for 5-6 minutes until golden on the outside.
Add the remaining 1 tablespoon olive oil, onion, potatoes, garlic, ginger, curry powder, turmeric, lemon zest, a pinch of salt, and black pepper. Cook for 4 minutes until the onion softens and the spices smell fragrant.
Stir in the rinsed basmati rice and 650ml boiling water. Cover and simmer over a low heat for 15 minutes until most of the water is absorbed.
Scatter over the spinach and peas, cover again, and cook for 4-5 minutes until the spinach wilts, peas are hot, and the rice is tender.
Take the pan off the heat, leave covered for 5 minutes, then squeeze over half the lemon juice and fold through most of the coriander. Taste and add more salt, black pepper, or lemon if needed.
Divide the chicken saag aloo rice between bowls and finish with the remaining coriander and lemon wedges.
