1

Bring a large pan of water to the boil, add the rice and cook to pack instructions. Drain and set aside to keep warm.

2

Meanwhile, heat 2 teaspoons of the oil in a deep nonstick frying pan over a medium-high heat. Stir-fry the chicken for 5 minutes, or until browned all over. Remove from the pan and transfer to a plate.

3

Reduce the heat to medium and add another 2 teaspoons of oil to the pan. Cook the onion, stirring, for 5 minutes or until softened. Add the garlic and mushrooms and cook, stirring, for 5 minutes or until the mushrooms are golden and tender.

4

Add the flour and paprika and cook, stirring, for 1 minute, then add the stock and Worcestershire sauce and bring to the boil. Return the chicken to the pan, reduce the heat and simmer, uncovered, for 5-7 minutes or until the sauce has thickened slightly and the chicken is cooked through. Stir in the soured cream, parsley and dill and cook for another 1 minute.

5

Meanwhile, heat the remaining 1 teaspoon oil in a large nonstick frying pan over a high heat. Cook the spinach, stirring, for 1-2 minutes or until just wilted, then remove from the heat.

6

Serve the stroganoff with the rice and spinach, garnished with the extra parsley and dill.