Cajun Chicken Skewers With Spinach, Peas, And Rice - cooking recipe

Ingredients

1 lb chicken thighs, cubed
2 tbsp olive oil
1 tbsp Cajun spice mix
1 pint punnet cherry tomatoes
None None 12, soaked bamboo skewers
1/2 cup chicken stock
3/4 cup long-grain white rice
1/2 cup thawed frozen peas
2 cups baby spinach leaves
None None lemon wedges, to serve

Preparation

In a bowl combine chicken, oil and Cajun spice. Mix well to coat the chicken. Thread chicken and tomatoes onto 12 skewers. Set aside.
In a medium saucepan, combine stock and rice. Bring to a boil on high. Then reduce heat to low and cook, covered, 10-15 minutes, until rice is just tender and stock absorbed. Remove from heat. Stir peas and spinach into the rice. Set aside, covered, 5 minutes.
Meanwhile, pre-heat a grill pan on medium heat. Cook chicken for 8-10 minutes, turning, until cooked through.
Serve skewers on a bed of rice, accompanied with lemon wedges.