Chicken Jalfrezi with Spinach, Brown Rice and Quinoa

• brown rice↗100g g
• quinoa↗100g g
• rapeseed oil↗1 tbsp tbsp
• red onion↗1

  sliced

• chicken fillet↗500g g

  cut into strips

• cumin seeds↗1 tsp tsp
• minced garlic2 tsp tsp
• minced ginger2 tsp tsp
• tomato purée↗120g g
• turmeric↗1 tsp tsp
• ground coriander↗1 tsp tsp
• Kashmiri chili powder↗1 tsp tsp
• garam masala↗1 tsp tsp
• peppers↗3

  (red, yellow and green), sliced

• young spinach leaves↗200g g
• коріандрhandful of fresh

  жменька свіжого, для подачі

Step-by-step instructions

1. 1

   First, prepare the rice and quinoa. Rinse the brown rice well and drain, then transfer it to a pot of salted boiling water. Reduce the heat and simmer for 20 minutes, then add the quinoa and cook for another 10 minutes.

2. 2

   While the rice cooks, heat the rapeseed oil in a large skillet over medium heat and sauté the red onion until it begins to brown. Add the chicken fillet strips and fry until golden, then add cumin seeds, minced garlic and minced ginger. Stir for a minute, then pour in the tomato purée, turmeric, ground coriander, Kashmiri chili powder and a pinch of salt, mixing well.

3. 3

   Pour 300 ml of boiling water into the spiced chicken mixture and simmer until the sauce turns a deep red, about 10 minutes, then add garam masala, peppers and spinach. Cover and cook over medium heat for a few minutes until the spinach wilts and the peppers stay slightly crisp. Add more water if needed to reach the desired consistency. Drain the rice and quinoa and serve with the chicken, sprinkled with a handful of fresh coriander.