Soak the Jasmine Rice for an hour. Marinate the chicken in the Nandos cook and coat marinade for half an hour. Place the tomatoes in boiling water, run it under some cold water after a few minutes. Remove skin and blend, set aside.
Heat oil in a large pan. Brown the chicken on both sides, about 5 minutes on each side. Do not discard the excess marinade. Remove from pan and set aside
In the same pan add the onion and sauté until translucent. Add the thyme and garlic and fry for a minute
Add the spices, cumin, chilli powder, turmeric and paprika. Fry for a minute
Add the tomatoes and the excess marinade and allow it to cook for 5 minutes
Add the chicken and cook for a further 5 minutes
Add the rice, together with the chicken broth. Season with salt. Allow it to cook until the rice is tender. Only use the additional cup of water if required. You can add more as the liquid starts to dry up
Add the spinach in the last 5 minutes of cooking time. Once cooked squeeze some lemon juice over and serve