Cajun Chicken Skewers With Spinach, Peas, And Rice

• 1 pound chicken thighs cubed
• 2 tablespoons olive oil
• 1 tablespoon cajun spice mix
• 1 pint cherry tomatoes punnet
• 12 bamboo soaked, skewers
• 1/2 cup chicken stock
• 3/4 cup long grain white rice
• 1/2 cup frozen peas thawed
• 2 cups baby spinach leaves
• 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, olive oil, cajun spice mix, bamboo soaked, chicken stock, long grain white rice, frozen peas thawed, baby spinach, lemon wedges

Taken from www.yummly.com/recipe/Cajun-Chicken-Skewers-with-Spinach_-Peas_-and-Rice-1408813 (may not work)