Chicken tandoori with chickpeas and spinach

Name: chicken tandoori with chickpeas and spinach
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g basmati rice; 400 g chicken breast; 1 onion; 400 g canned chickpeas; 3 el sunflower oil; 1,5 el tandoori masala spice mix; 600 g fresh spinach bag a 300 g; 150 g Greek yoghurt

Recipe for chicken tandoori with onion, chickpeas, spinach and Greek yogurt.

Ingredients

400 g basmati rice
400 g chicken breast
1 onion
400 g canned chickpeas

3 el sunflower oil
1,5 el tandoori masala spice mix
600 g fresh spinach bag a 300 g
150 g Greek yoghurt

Directions

Boil the rice according to the instructions on the package. Cut the chicken fillet into cubes. Peel and chop the onion. Drain the chickpeas.
Heat the oil in a stir frying pan the chicken 3 min. Add the tandoori masala and the onion and cook for 2 min. Add the chickpeas and spinach and let it sink on high heat.
Season to taste with pepper and salt. Spoon the yogurt on the mixture. Serve with rice.