IN-A-PINCH CHICKEN & SPINACH
I needed a fast supper while babysitting my grandchild. I used what my daughter-in-law had in the fridge and turned it into what's now one of our favorite chicken and spinach recipes. -Sandra Ellis, Stockbridge, Georgia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Pound chicken with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil and butter over medium heat. Cook chicken 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add spinach and salsa to pan; cook and stir 3-4 minutes or just until spinach is wilted. Serve with chicken.
Nutrition Facts : Calories 297 calories, Fat 14g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 376mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
SPINACH WITH INDIAN SPICES
This is a wonderful accompaniment to a variety of curry main dishes. It was fairly simple to prepare. It will definitely become a regular at our house. The original recipe called for double the amount of spinach, but I only had 1 lb, and it turned out wonderfully. Other greens with stems removed may be substituted. Adapted from Cooks Illustrated.
Provided by Chandra M
Categories Low Protein
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large sauté pan. Add onion, cook until partially softened, about 1 minute.
- Add next 5 ingredients; cook until onion softens and spices are fragrant, about 2 minutes longer.
- Add wet greens, cover and cook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes.
- Uncover, season to taste with salt and pepper. Cook over high heat until liquid evaporates, 2 to 3 minutes longer.
- Add cream and brown sugar; cook uncovered, until cream thickens, about 2 minutes longer. Serve.
Nutrition Facts : Calories 241.5, Fat 16.9, SaturatedFat 7.7, Cholesterol 40.8, Sodium 196.2, Carbohydrate 19.9, Fiber 6.4, Sugar 7.1, Protein 8
LEMON AND GARLIC CHICKEN WITH SPICED SPINACH
This is a heavenly combination; I'm not sure what I like best, the subtly spiced spinach or the chicken. They make a great combo. When you add the rinsed spinach to the pan after cooking the chicken it will wilt in the liquid left on the leaves after washing, and it will deglaze the pan at the same time.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they are 12 ounces or more) and place in the bowl. Stir together and refrigerate 15 to 30 minutes.
- Combine ground allspice, coriander or cumin, and cinnamon in a small bowl or ramekin and set aside.
- Remove chicken from the marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
- Season pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you won't use all of it).
- Turn oven on low. Heat a wide, heavy skillet over high heat and add the oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding the pan. Cook for for 1 1/2 minutes until bottom is browned in spots. Turn over and brown on other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) of it off into a jar or bowl.
- Turn burner heat down to medium. Add ground spices to the pan and when they begin to sizzle add spinach and salt and pepper to taste. Cook, stirring with a wooden spoon and deglazing the bottom of the pan with the liquid that comes off the spinach, until spinach wilts, 2 to 3 minutes. Remove to a platter or to plates and serve with the chicken.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 591 milligrams, Sugar 1 gram, TransFat 0 grams
SAUTEED SPINACH WITH INDIAN SPICES
A fast dish to make, once the ingredients are in order. Adapted from a Martha Stewart Recipe published in 1996. Not too spicy, a nice side for Tandoori Chicken, but make sure the leaves are good and dry or it will turn out too wet.
Provided by zeldaz51
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a high straight-sided medium skillet, melt the butter over medium-high heat. Add the shallots and the garlic, and cook until shallots are lightly browned, 2 to 3 minutes.
- Stir in ginger, cumin, and turmeric, and cook for 30 seconds.
- Add spinach and mustard seeds; season with salt and pepper; cook, tossing until spinach is just wilted, 1 to 2 minutes. Remove from skillet, and serve immediately.
INDIAN SPICED CHICKEN & SPINACH
Make and share this Indian Spiced Chicken & Spinach recipe from Food.com.
Provided by K. Van Vleck
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large frying pan, heat the oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes.
- Add the garlic and ginger and cook, stirring occasionally, for 2 minutes longer.
- Stir in the cumin, coriander, turmeric, paprika, and 1 teaspoon of the salt. Cook until the spices are fragrant, about 1 minute, and then stir in the tomatoes.
- Add the cream, cinnamon stick, and water.
- Squeeze the spinach to remove excess liquid and add the spinach to the pan. Bring to a simmer. Cover the pan, reduce the heat, and simmer for 5 minutes.
- Stir in the chicken and the remaining 1/2 teaspoon salt, cover, and simmer the stew until just done, about 10 minutes.
- Remove the cinnamon stick before serving.
Nutrition Facts : Calories 280.8, Fat 11.8, SaturatedFat 1.9, Cholesterol 77, Sodium 1165.5, Carbohydrate 14, Fiber 5.5, Sugar 3.7, Protein 32
INDIAN SPICED CHICKEN AND SPINACH
I adopted this "saag" but haven't tried it yet. I feel passionate about Indian food and will try it soon and report back to headquarters. It looks like a nice, spicy saag as I like them. I would tend to saute the chicken in oil before adding to the other ingredients. Farmers cheese (paneer) could be substituted for the chicken as could lamb.
Provided by No MSG
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In large frying pan, heat oil over medium-low heat.
- Add onion and cook until starting to soften, about 3 minutes Add garlic and ginger and cook for 2 minutes.
- Stir in cumin, coriander,,turmeric, paprika and 1 tsp of the salt.
- Cook until spices are fragrant, about 1 minute.
- Stir in jalapenos and tomatoes.
- Add cream, cinnamon stick and water and stir well.
- Add spinach.
- Bring to a simmer.
- Cover pan, reduce heat and simmer for 5 minutes.
- Stir in chicken and remaining 1/2 tsp salt.
- Cover and simmer until just done, about 10 minutes.
- Remove cinnamon stick before serving.
- Serve over basmati or regular white rice.
More about "chicken and spinach with indian spices recipes"
CHICKEN SAAG (INDIAN CHICKEN AND SPINACH CURRY)
From mission-food.com
4.8/5 (244)Total Time 30 minsCategory Main CourseCalories 438 per serving
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat (if you plan to double the recipe, definitely use a pot instead of a skillet so you have room for all the spinach!). Add the onion, garlic, and ginger and saute until softened, about 4 to 5 minutes, stirring regularly, and lowering heat to medium-low if it starts to brown too quickly.
- Over medium heat, add the salt, coriander, garam masala, turmeric, cumin, cardamom, and chili powder, and stir on medium-low heat until fragrant, about 30 seconds or so. Dissolve the tomato paste in the water by stirring vigorously together in a measuring cup or bowl. Then stir into the spices in the pan, creating a thick spiced sauce, about 1 minute.
- Add the spinach and gently stir to combine, as the skillet will be very full. Cover and raise the heat to medium-high, allowing the spinach to start to wilt. Occasionally remove the lid, stir, and then cover again until most the spinach has begun to wilt, about 3 to 5 minutes (can depend on the size of your spinach leaves). Remove the lid and finish stirring the spinach until it is completely wilted but still bright green, another minute.
- Transfer spinach mixture to a blender and puree until relatively smooth but still a bit chunky (you don’t want it to be super smooth, a bit of texture is good). Taste and adjust salt and spice if necessary.
CHICKEN SAAG - PALAK CHICKEN (CHICKEN SPINACH CURRY)
From spicecravings.com
Ratings 22Calories 211 per servingCategory Main Course
- Turn on Saute mode in Instant Pot or any electric pressure cooker. When the display reads 'hot', add 1 tbsp oil.
- Sprinkle a little garam masala and salt on chicken breast (or thighs) and place it seasoned side down in the cooking pot. Let it brown for 1 minute. After that, flip the chicken and season the other side with a pinch of garam masala and salt and cook for 1 minute. Remove chicken and keep aside.
- Add the remaining 1 tbsp oil and cumin seeds. As soon as the sizzle (takes about 30 seconds), add sliced onions, halved green chili/pepper and crushed ginger and garlic. Saute for 1 minute.
- Add all the spices along with 1/2 cup water. Turn off Saute mode. Use the water to deglaze the pot, which means scrap any brown bits in the cooking pot.
INDIAN-SPICED CHICKEN AND SPINACH RECIPE - QUICK FROM …
From foodandwine.com
3/5 Total Time 35 mins
- In a large frying pan, heat the oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes. Add the garlic and ginger and cook, stirring occasionally, for 2 minutes longer. Stir in the cumin, coriander, turmeric, paprika, and 1 teaspoon of the salt. Cook until the spices are fragrant, about 1 minute, and then stir in the jalapeños and tomatoes. Add the cream, cinnamon stick, and water. Squeeze the spinach to remove excess liquid and add the spinach to the pan. Bring to a simmer. Cover the pan, reduce the heat, and simmer for 5 minutes.
- Stir in the chicken and the remaining 12 teaspoon salt, cover, and simmer the stew until just done, about 10 minutes. Remove the cinnamon stick before serving.
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