Tracy's Chicken Saag
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb boneless, skinless, chicken thighs1" piece of ginger root10-15 cloves garlic (one whole fist of garlic)2 serrano or jalapeno chile peppers1 cup chopped onion20 oz frozen spinach2 tablespoons lemon juiceCumin powderCoriander powderCayenne pepper Garam Masala1 tbsp Salt, divided
First make a puree of the hot chile peppers (I use serrano), garlic and ginger, add a little water with the above ingredients in a blender, blend to a paste.
Cut up the chicken thighs into approx. 1 inch pieces. Put in a glass baking dish and marinate with 1/2 the garlic, ginger, chile paste. You can marinate this from 1/2 hour to overnight.
Preheat the oven to 350 degrees. Before baking the chicken pieces, sprinkle with salt to taste. Bake for approximately 30-35 mins until done.
While the chicken is baking, thaw the spinach and drain thoroughly. Puree the onion with a little water (can add some lemon juice for more flavor). Heat a non-stick pot and pour in the onion and the remaining garlic, ginger, chile paste. Add about a teaspoon of salt. Stir on medium heat for about 10 minutes to cook the paste. Add in favorite indian curry spices. I usually use about 1 tbs cumin powder, 1 tbs corriander powder, 1 tablespoon red pepper powder, and 1/2 tablespoon garam masala. Cook for an additional 2-3 minutes to cook the rawness from the spices. Add in the drained spinach, add a half cup of water and salt to taste. You can add one to two tablespoons of lemon juice if you would like at this stage. Once the spinach is cooked through put the mixture in the blender and grind it coursely with a few pulses. Add in the cooked chicken and you are done.
Eat with brown rice or flatbread.
Serving Size: makes about 6-8 servings
Cut up the chicken thighs into approx. 1 inch pieces. Put in a glass baking dish and marinate with 1/2 the garlic, ginger, chile paste. You can marinate this from 1/2 hour to overnight.
Preheat the oven to 350 degrees. Before baking the chicken pieces, sprinkle with salt to taste. Bake for approximately 30-35 mins until done.
While the chicken is baking, thaw the spinach and drain thoroughly. Puree the onion with a little water (can add some lemon juice for more flavor). Heat a non-stick pot and pour in the onion and the remaining garlic, ginger, chile paste. Add about a teaspoon of salt. Stir on medium heat for about 10 minutes to cook the paste. Add in favorite indian curry spices. I usually use about 1 tbs cumin powder, 1 tbs corriander powder, 1 tablespoon red pepper powder, and 1/2 tablespoon garam masala. Cook for an additional 2-3 minutes to cook the rawness from the spices. Add in the drained spinach, add a half cup of water and salt to taste. You can add one to two tablespoons of lemon juice if you would like at this stage. Once the spinach is cooked through put the mixture in the blender and grind it coursely with a few pulses. Add in the cooked chicken and you are done.
Eat with brown rice or flatbread.
Serving Size: makes about 6-8 servings
Nutritional Info Amount Per Serving
- Calories: 131.4
- Total Fat: 3.0 g
- Cholesterol: 57.3 mg
- Sodium: 886.1 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 3.1 g
- Protein: 17.0 g
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