250g packet finely chopped frozen spinach, defrosted
8 chicken thigh cutlets, seasoned with salt and pepper
3 cups chopped seasonal vegetables (garlic, frozen peas, red capsicum, corn or beans)
3 cups basmati or long-grain rice, washed and drained
1. Preheat the oven to 180 C. Squeeze excess moisture out of defrosted spinach. Heat a 10-cup capacity casserole suitable for both oven and stove top over medium-high heat. Add a little oil and, working in batches, brown chicken until golden. Set chicken aside and reduce heat to medium.
2. Add vegies and rice. Stir to coat in oil and juices. Return chicken to pan. Add 4 cups boiling water/chicken stock, stir through. Cover with foil and a tight-fitting lid. Transfer to oven.
3. Cook 30 min then remove lid and add spinach. Stir through, replace lid and cook another 25 min. Garnish with coriander leaves and serve with natural yoghurt and coriander.