Cajun Chicken Skewers With Spinach, Peas, And Rice

• 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

1. In a bowl combine chicken, oil and Cajun spice. Mix well to coat the chicken. Thread chicken and tomatoes onto 12 skewers. Set aside.
2. 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.
3. Meanwhile, pre-heat a grill pan on medium heat. Cook chicken for 8-10 minutes, turning, until cooked through.
4. Serve skewers on a bed of rice, accompanied with lemon wedges.

chicken thighs, olive oil, cajun spice mix, punnet cherry tomatoes, bamboo skewers, chicken stock, longgrain white rice, peas, baby spinach, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/20952 (may not work)