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    Spinach and Red Onion Sambal with Spiced Chicken

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    Spinach and Red Onion Sambal with Spiced Chicken

    Sambal is a fresh Indonesian relish that is often made with chilli and spices. This mild version is made with baby spinachs leaves.

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    • 3 tbsp Patak's Tikka Paste
    • 4 tbsp Greek yogurt
    • 2 boneless, skinless chicken breasts, cut into finger-sized strips
    • 75g green beans, washed and trimmed
    • ½ x 225g bag Waitrose Solo Baby Spinach
    • 1 medium red onion, very finely chopped
    • 2 plum tomatoes, washed, quartered, deseeded and diced
    • Juice of 1 lemon
    • 2 tbsp sunflower oil
    • Salt and freshly ground black pepper


    1. Mix together the tikka paste and half the yogurt in a small bowl. Stir in the chicken strips, mix until thoroughly covered, then set aside.
    2. In a large pan of boiling water, simmer the beans for 5-6 minutes, or until tender. Drain and refresh under cold water, then drain well and slice into thin rounds.
    3. Finely shred the spinach leaves and place in a large bowl. Add the beans, red onion, tomatoes, lemon juice and sunflower oil. Season and toss gently.
    4. Heat a non-stick griddle or medium frying pan until hot and add a little oil. Add the chicken strips and cook for 4-5 minutes on each side, until browned, thoroughly cooked, the juices run clear and there is no pink meat.
    5. To serve, pile the spinach sambal onto serving plates and top with the spicy chicken strips. Finish with a spoonful of the remaining yogurt and serve with warm naan or chapatti breads.

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