Serves: 4
Prep: 10 mins
Cook: 25 mins


Nutrition per serving:

521 kcal
21g Fats
45g Carbs
38g Protein


   What you need :     

• 1 tbsp. olive oil

• 3 cloves garlic, sliced

• 2 inch (5cm) ginger, peeled and sliced

• 1 shallot, sliced

• 1 ½ lb. (680g) boneless skinless chicken thighs

• 1 tsp. salt

• 1 tsp. turmeric

• 7 oz. (200g) fresh spinach

• 1 cup (185g) Jasmine rice, uncooked

• 8 cups (1.9l) chicken stock

• 4 limes, juiced

• 1 tbsp. soy sauce

• 1 tbsp. fish sauce (optional)

• fresh herbs for topping (mint, basil, coriander)

  What do you need to do :     

  • Heat the olive oil in a large pot over medium heat. Add in the garlic, ginger, and shallots and sauté for 4-5 minutes.

  • Next add in the chicken thighs. Season with 1 tsp. of salt and the turmeric. Add 1/4 cup water to the pot and leave to cook for 2-3 mins. Flip the chicken and repeat until cooked through. Remove from the pot and set aside.

  • Add in the rice and cook for 1-2 minutes then add in the stock and bring to a boil. Reduce heat and simmer until rice is tender. While the rice is cooking, shred the chicken.

  • When the rice is cooked, add the shredded chicken back to the pot. Then add the spinach, cooking another 1-2 minutes until wilted.

  • Squeeze in the lime juice, add soy sauce/fish sauce, and fresh herbs. Season to taste with more salt and pepper if necessary.