Step 1

Preheat the oven to 400° F and line a baking sheet with parchment paper. (see notes for airfryer instructions)

Step 2

Heat the olive oil in a large pot to which you have a tight-fitting lid. When shimmering, add the shallot and cook for 2-3 minutes, until softened. Add the garlic, turmeric and ginger. Cook for another 1-2 minutes or until fragrant. Turn off the heat and transfer half the mixture to a large mixing bowl, leaving the rest in the pan.

Step 3

Once the shallot mixture has cooled, add the ground chicken, cilantro, breadcrumbs and 1/2 tsp kosher salt. Mix to combine. Use well-oiled hands to roll into 10-12 meatballs. Place on the baking sheet and bake for 12-15 minutes or until no longer pink in the center.

Step 4

While the meatballs bake, finish cooking the rice. Return the pot to medium heat and add the rice. Toast for 2-3 minutes or until fragrant. Stir in the chicken stock and coconut milk. Season with kosher salt and freshly ground black pepper. Bring to a boil, cover and reduce the heat to low. Cook for 15-17 minutes or until the rice is tender and almost all the liquid is absorbed.

Step 5

Turn off the heat and stir in the spinach so it wilts. Taste and add more salt if needed. Serve the rice and meatballs with a squeeze of lemon juice and more black pepper.