Green chicken pilaf

First boil the kettle. Put the stock cube in a measuring jug and top up with boiling water to 450ml, stirring to dissolve the stock. Put the white and pale green slices of the salad onions in a large microwave-safe bowl (reserve the dark green tops).

Add the oil, butter, chilli and lemon zest to the bowl. Cover and cook on high for 2 minutes. Uncover and stir in the rice and stock. Re-cover and microwave on medium-high for 14 minutes, stirring halfway through, until the rice is almost cooked.

Refill and reboil the kettle. Put the spinach in a colander, pour over the boiling water to wilt it and allow to drain. Coat the chicken pieces in the chaat masala. Uncover the rice, stir in the wilted spinach, chicken and lemon juice. Re-cover and microwave on high for a final 3 minutes 30 seconds, until the chicken is piping hot. Carefully fish out the strips of lemon zest and discard. Scatter the pilaf with the reserved dark green salad onion tops and serve at once. Per serving