Indian Chicken with Spinach

3 boneless skinless chicken breasts, chopped
1/4 cup lemon juice
1 tbsp cumin
2 tsp coriander
2 tbsp olive oil
2 onions thinly sliced
1 tbsp minced ginger root
1 tbsp minced garlic
1 tsp turmeric
1 tsp black pepper
1 tsp salt
1 can diced tomatoes
200 grams frozen spinach
1 long red or green chile, chopped
1 cup chicken stock
juice of 1 lime or lemon

1. Marinade chicken in lemon juice for 30 min.
2. Heat oil in skillet and add onions and cook until tender (about 5 min). Add cumin and coriander, ginger root, garlic, turmeric, pepper and salt. Stir and cook approx 1 minute then add tomatoes and bring to a boil.
3. Place chicken in bottom of slow cooker. Pour tomatoe mixture over top. Cover and cook on low for 6 hours or high for 3 hours until juices run clear when pierced with fork.
4. In a blender or processor, combine spinach, chiles, and chicken stock. Puree spinach. Add to chicken and mix well. Cover and cook on high for 20 min until mixture is bubbly. Just before serving, add lime juice.

Number of Servings: 6

Recipe submitted by SparkPeople user BUTTSS66.