Let your favourite staple ingredient take centre stage in this healthy rice and chicken broth bowl with baby spinach, and you’re in for a filling meal.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the broth bowl
1 tbsp vegetable oil
1 onion, thinly sliced
4 garlic cloves, crushed
2 cm piece of ginger, skinned and grated
1 chilli, deseeded and finely chopped
1 tsp honey
4 cups chicken stock
4 chicken breasts
1 lime, juiced
2 tbsp fish sauce
1 tsp sesame oil
400 g baby spinach
To serve
2 cups cooked brown rice
2 fresh red chillies, sliced

METHOD
For the broth bowl
1. Gently fry the onion for 8 minutes, until tender. Add the garlic, ginger and chilli, and fry for 1 minute, until fragrant.
2. Add the honey and chicken stock and bring to a simmer.
3. Add chicken breasts and gently poach in the spiced stock for 20–25 minutes, until cooked.
4. Remove the chicken from the stock and allow to cool. Then shred.
5. Bring the stock mixture back up to a boil and stir in the lime juice, fish sauce, sesame oil and shredded chicken breast.
6. Taste and adjust the seasoning with more fish sauce and lime, if needed.
7. Turn off the heat and add the spinach. Allow to wilt.
To serve
8. Serve over brown rice and sprinkle with the sliced chillies.

Recipe & styling: Leila-Anne Mokotedi
Photography: Samantha Pinto // HMimages.co.za

Get even more creative with rice in this cardamom puffed rice fritters recipe!

The post Rice and chicken broth bowl with baby spinach appeared first on MyKitchen.

Making lunch (or a light dinner) has never been easier or more delicious than with these wholewheat curry chicken wraps with baby spinach and carrots!

MAKES 4 // COOKING TIME 35 min

INGREDIENTS
2 tbsp vegetable oil
2 tbsp curry powder
2 chicken breasts, cooked and shredded
½ cup mayonnaise
4 wholewheat wraps
2 cups baby spinach
2 carrots, ribboned

METHOD
1. Heat the oil over medium heat. Add the curry powder and gently fry for a few seconds, until fragrant.
2. Add the chicken and gently fry until fully coated with the curry powder.
3. Cool slightly and then stir through the mayo and season to taste.
4. Fill each wrap with chicken, baby spinach and carrot ribbons. Serve hot or cold.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Wholewheat curry chicken wraps with baby spinach and carrots appeared first on MyKitchen.