Sweet mango chutney chicken with steamed rice

Ingredients (serves 2)

• 2 free range skinless chicken breasts
• 100 gr jasmine rice
• 250 gr baby leaf spinach

For the marinade

• 2 garlic cloves, minced
• 2 tbsp light soy sauce
• 3 tbsp sweet mango chutney
• 2 tbsp finely chopped coriander
• 2 tbsp finely chopped chives
• 1 tsp Thai 7 spice
• 1 tsp tomato puree

How to:

1. Combine the marinade ingredients reserving a few chives.
2. Slash the chicken breasts and place them in a non metallic bowl. Pour the marinade over the chicken combine well and allow to marinate for 30 min.
3. Cook the rice according to the pack instructions.
4. Meanwhile, heat a pan until hot, reduce the heat to medium, add the chicken and cook for 15 min, turning and basting frequently until cooked through.
5. Heat a wok or large nonstick frying pan, and add the spinach with a splash of water. Add 1 tbsp of soy sauce and stir fry for 2 min until tender and wilted.
6. Serve with the reserved chives scattered on top and enjoy!