Indian Buddha Bowl with Cashews & Dried Apricots
Ingredients
- 70 g basmati rice
- 1 tbsp. coconut oil
- 200 ml coconut drink
- 200 ml chicken stock
- ½ onion, chopped
- ½ clove garlic, chopped
- ½ tsp. mixed ground spices: ginger, cumin, turmeric and chili
- 1 tsp. salt
- 30 g roasted cashews
- 3 dried apricots, chopped
- 130 g chicken breast, sliced
- black pepper
- 150 g fresh spinach leaves
Instructions
1) Heat the coconut oil in a large pot over medium-high heat.
2) Stir in the rice, onion, garlic and cook for 3 minutes.
3) Pour in the coconut drink, chicken stock, mixed ground spices, salt, dried apricots and cashews.
4) Bring to a boil, then cover and reduce heat to low. Cook for about 20 minutes until rice is tender.
5) Fry the sliced chicken breast in a pan with a pinch of black pepper.
6) Finally, boil the fresh spinach leaves and drain.
7) To serve, spoon the rice into the middle of a medium-sized bowl and place the boiled spinach on one side and the chicken slices on the other.