Lemongrass Chicken with Spinach

Try and use fresh lemongrass to make this recipe for a really authentic flavour. 
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Ingredients

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

Method

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.
 
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.