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Chicken Saag with Spinach and Naan Bread https://www.metro.ca/userfiles/image/recipes/poulet-saag-epinards-et-pain-naan-10765.jpg PT30M PT30M PT1H00M
Preheat oven to 350°F.Rub chicken thighs all over with the spice mix and some salt.Put 1/2 of the oil in a pan over medium heat.Add chicken and cook, flipping, for 6-8 minutes.Transfer to a plate and set aside.While chicken is cooking, chop the yellow onion.Mince the garlic and ginger.Mince the jalapeno (careful: wash hands after handling).Chop the green onion.Add remaining oil to the same pan.Cook the yellow onion for 2 minutes.Add the garlic, ginger and jalapeno and cook, stirring, for 1 minute.Bring the salted water for rice and rice to a boil over high heat.Reduce heat to low and simmer for 5 minutes, or until water is absorbed.Add the spinach, green onion and cream to the pan with the yellow onion and cook for 5-7 minutes.Add chicken back to the pan and cook 3 minutes more, until it is fully cooked.Place naan breads in the oven for a few minutes to warm, or to desired crispiness.Season chicken with salt and serve with rice.Note:If you are not pressed for time, let mixture simmer on low for up to half an hour to develop the flavours.Source: Missfresh.com
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3 cups (750 mL) baby spinach 1 cup (250 mL) cooking cream 1 tsp. (5 mL) cumin 1/2 tsp. (2 1/2 mL) curcuma 1 1/2 cup (375 mL) water for rice 2 tsp. (10 mL) garam masala (spice) 1 cm ginger 2 garlic cloves 6 chicken thighs 2 Tbsp. (30 mL) vegetable oil 1/2 jalapeño 1 yellow onion 1 green onions 2 naan bread 1 tsp. (5 mL) paprika 3/4 cup (180 mL) basmati rice
Chicken Saag with Spinach and Naan Bread

Chicken Saag with Spinach and Naan Bread

Rate this recipe
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2
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 cups
    (750 mL)
    baby spinach
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  • 1 cup
    (250 mL)
    cooking cream
  • 1 tsp.
    (5 mL)
    cumin
  • 1/2 tsp.
    (2 1/2 mL)
    curcuma
  • 1 1/2 cup
    (375 mL)
    water for rice
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  • 2 tsp.
    (10 mL)
    garam masala (spice)
  • 1 cm
    ginger
  • 2
    garlic cloves
  • 6
    chicken thighs
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  • 2 Tbsp.
    (30 mL)
    vegetable oil
  • 1/2
    jalapeño
  • 1
    yellow onion
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  • 1
    green onions
  • 2
    naan bread
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  • 1 tsp.
    (5 mL)
    paprika
  • 3/4 cup
    (180 mL)
    basmati rice
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Imprimer ma sélection

Preparation

Preheat oven to 350°F.

Rub chicken thighs all over with the spice mix and some salt.

Put 1/2 of the oil in a pan over medium heat.

Add chicken and cook, flipping, for 6-8 minutes.

Transfer to a plate and set aside.

While chicken is cooking, chop the yellow onion.

Mince the garlic and ginger.

Mince the jalapeno (careful: wash hands after handling).

Chop the green onion.

Add remaining oil to the same pan.

Cook the yellow onion for 2 minutes.

Add the garlic, ginger and jalapeno and cook, stirring, for 1 minute.

Bring the salted water for rice and rice to a boil over high heat.

Reduce heat to low and simmer for 5 minutes, or until water is absorbed.

Add the spinach, green onion and cream to the pan with the yellow onion and cook for 5-7 minutes.

Add chicken back to the pan and cook 3 minutes more, until it is fully cooked.

Place naan breads in the oven for a few minutes to warm, or to desired crispiness.

Season chicken with salt and serve with rice.

Note:

If you are not pressed for time, let mixture simmer on low for up to half an hour to develop the flavours.

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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