• 25g (1/4 cup) flaked almonds
  • 500ml (2 cups) chicken stock
  • 200g (1 cup) basmati rice
  • 75g (1/2 cup) craisins (Ocean Spray brand)
  • 25g baby spinach leaves
  • Marinated chicken skewers (see previous recipe), to serve


Step 1
Heat a small frying pan over medium heat. Add the almonds and cook, stirring, for 2 minutes or until lightly toasted.

Step 2
Bring the stock to the boil in a medium saucepan over high heat. Add the rice. Reduce heat to low and simmer, covered, for 12-15 minutes or until liquid is completely absorbed and rice is tender. Remove from heat. Add the craisins and set aside, covered, for 5 minutes or until craisins soften slightly. Add the spinach and gently toss until just combined.

Step 3
Divide the pilaf among serving plates. Top with marinated chicken skewers and sprinkle with toasted almonds to serve.