Lemongrass Chicken with SpinachTry and use fresh lemongrass to make this recipe for a really authentic flavour.
Ingredients500g 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 MethodStep 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.
Step 2 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. Step 3 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. Step 4 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. Step 5 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
Serves: 4 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. |