Chicken Tomato Pilaf With Almonds - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, peeled and thinly sliced
2 cloves garlic, peeled and crushed
1 tsp ras el hanout Moroccan spice
14 oz canned chopped tomatoes
2 oz baby spinach leaves
3 cups prepared rice
2/3 lb shredded barbecued chicken
2 oz currants
1 oz toasted flaked almonds
None None crusty bread, to serve

Preparation

Heat the oil in a saucepan over high heat and saute the onion and garlic 2-3 mins, until golden. Add the ras el hanout and cook, stirring, until aromatic. Stir in the tomatoes and cook 2 mins. Stir in the spinach leaves. Add the rice, currants and almonds and cook, stirring, 1-2 mins, until heated through. Serve with crusty bread.