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Categories:
chicken thighs olive oil Cajun spice mix punnet cherry tomatoes bamboo skewers chicken stock long grain white rice peas baby spinach lemon wedges
Viewed: 35 - Published at: 8 years agoIngredients
- 1 lb chicken thighs, cubed
- 2 tbsp olive oil
- 1 tbsp Cajun spice mix
- 1 pint punnet cherry tomatoes
- None None 12, soaked bamboo skewers
- 1/2 cup chicken stock
- 3/4 cup long-grain white rice
- 1/2 cup thawed frozen peas
- 2 cups baby spinach leaves
- None None lemon wedges, to serve
Method
- In a bowl combine chicken, oil and Cajun spice. Mix well to coat the chicken. Thread chicken and tomatoes onto 12 skewers. Set aside.
- In a medium saucepan, combine stock and rice. Bring to a boil on high. Then reduce heat to low and cook, covered, 10-15 minutes, until rice is just tender and stock absorbed. Remove from heat. Stir peas and spinach into the rice. Set aside, covered, 5 minutes.
- Meanwhile, pre-heat a grill pan on medium heat. Cook chicken for 8-10 minutes, turning, until cooked through.
- Serve skewers on a bed of rice, accompanied with lemon wedges.
