Lemongrass Chicken with Spinach
Try and use fresh lemongrass to make this recipe for a really authentic flavour.
500g skinless, boneless chicken thigh pieces
1x 50g Asian Home Gourmet Spice paste for Singapore Curry
2 sticks lemon grass, finely sliced * (to replace see below)
1 cup brown rice, washed and drained
1 cup red lentils, washed and drained
2 ½ cups water
2 tablespoon peanut oil
1 cup freshly sliced shallots
2 tablespoons freshly grated ginger
400g fresh spinach, well washed
Oil spray to coo
Step 1 Cut chicken pieces into quarters, place into a bowl. Add the spice paste and toss well to coat. Finely grind the lemon grass with a little water into a paste using a mortar and pestle or small blender; add to the chicken and toss through.
Bring water to the boil, add brown rice, red lentils a little salt. Cover, turn to low to cook for approximately 25 minutes by absorption method. Stand for 5 minutes with lid on.
Spray a hot BBQ plate or fry pan with oil. Toss the chicken on, turn to medium heat and cook for 3- 4 minutes on each side. Depending on thickness of chicken- it may need a little more. Remove, place in oven proof dish, cover and rest.
Add half of peanut oil to hot wok. Cook the shallots until crunchy, remove. Heat remaining oil in wok, add ginger and cook gently for a minute, add all the spinach, toss then cover and cook until wilted. Add shallots back to spinach to serve.
Serve the chicken with its juices alongside a timbale of rice, lentils and pile of spinach.
NOTE: Fresh lemon grass can be substituted for 4 tablespoons of preserved lemon grass – finely chopped. OR add 4 fresh, new soft lemon leaves or kaffir lime leaves, finely sliced.
Hands-on time: 15 minutes | Cooking time: 20 minutes
Cost per serve: $5.80
Credit: Healthy Food Guide
Photography: Carolyn Robertson
Tip: Fresh lemon grass can be substituted for 4 tablespoons of preserved lemon grass – finely chopped. OR add 4 fresh, new soft lemon leaves or kaffir lime leaves, finely sliced.