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Check out the latest recommended times in our Cooking Guidelines.
Middle Eastern spiced chicken with pistachios
This simple dish – with free-range British chicken, aubergine and creamed coconut – will whisk you to warmer climes. Serve with mint-flecked rice and crunchy pistachios.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 40g creamed coconut
- 2 tbsp Mindful Chef Middle Eastern spice mix (Roasted Cumin, Roasted Coriander, Cinnamon)
- 80g brown rice (brown rice (100%))
- 1 handful of fresh mint
- 300g British Free Range chicken thighs
- 1 onion
- 1 aubergine
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 10g pistachios (Nuts)
Nutritional Information
Calories: 666
Protein: 42g
Carbs: 51g
Fat: 36g
Middle Eastern spiced chicken with pistachios
This simple dish – with free-range British chicken, aubergine and creamed coconut – will whisk you to warmer climes. Serve with mint-flecked rice and crunchy pistachios.
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Cooking Instructions
- Boil a kettle. Rinse the rice, then place in a saucepan with 600ml lightly salted boiling water. Boil for 25-30 mins, until cooked, then drain. Dissolve the stock cube and creamed coconut in a jug with 200ml boiling water.
- Finely dice the onion. Chop aubergine into 2cm chunks. On a separate board, dice the chicken into 2cm chunks.
- Heat 1 tsp oil in a frying pan on a medium-high heat. Add the chicken, season with sea salt and cook for 3-4 mins, until golden brown all over; remove from the pan and set aside. Keeping the pan on the heat, add the aubergine and onion. Cook for 5 mins, until beginning to soften.
- Add the spice mix, cook for 1 min, then add the tomatoes and stock mixture. Simmer for 5 mins, until reduced slightly; season with sea salt and black pepper. Return the chicken to the pan and simmer for a further 8-10 mins, until the liquid has thickened and the chicken is cooked. Check it is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- Remove the mint leaves from their stalks and roughly chop. Roughly chop the pistachios.
- Stir half the mint through the rice. Serve the spiced chicken with the rice. Garnish with the pistachios and remaining mint.
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