North Indian-Style Spinach Chicken |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
3 tablespoons canola oil |
1/2 teaspoon fenugreek seeds |
1/2 teaspoon turmeric |
1/2 teaspoon cayenne |
1 large onion, chopped |
8 ounces cremini or button mushrooms, quartered |
2-in. piece fresh ginger |
4 large garlic cloves |
2 teaspoons each ground coriander and cumin |
2 teaspoons kosher salt |
1 1/2 pounds boned, skinned chicken thighs, cut into 1-in. chunks |
1 cup diced canned tomatoes |
1 pound baby spinach |
1/2 bunch cilantro |
1 tablespoon fresh lemon juice |
Directions:
1. In a 6- to 8-qt. pot, heat oil over medium-high heat. Add fenugreek seeds; sizzle 2 seconds, then stir in onion and mushrooms and cook, stirring often, until lightly browned, 5 to 7 minutes. Meanwhile, mince ginger and garlic.
2. Add ginger, garlic, turmeric, cayenne, coriander, cumin, and salt to pot; sizzle a few seconds. Add chicken and cook, stirring often, 3 minutes, or until no longer pink on the outside. Add tomatoes and simmer, covered, 8 minutes.
3. Stir in spinach and simmer, covered, until wilted, about 3 minutes. Meanwhile, chop enough cilantro leaves and tender stems to yield 1 cup. Stir into pot, along with lemon juice. Serve with cooked rice.
4. Note: Nutritional analysis is per serving.
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