colorful south asian chicken and spinach
(1 RATING)
Chicken, marinated in yogurt and cooked on skewers is served on sauteed spinach and rice. This is a very colorful dish, top to bottom: turmeric yellow (chicken), red & green (spinach & red bell pepper)and white (rice). Sometimes, based on a few internet recipes and what's in the house, a really tasty supper results. This dish takes inspiration from Indian saag murgh and Thai satay chicken skewers with a desire for something tasty yet pretty simple.
No Image
prep time
4 Hr
cook time
45 Min
method
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yield
2 serving(s)
Ingredients
- MARINATED CHICKEN
- 1/2 cup plain yogurt
- 1/2 medium lemon, juice only
- 1 teaspoon turmeric
- 1 teaspoon dried mint leaves
- 1 teaspoon dried cilantro leaves
- 1 teaspoon curry spice mix or garam masala
- 8 ounces chicken breast meat (about 1/2 a large, boneless breast)
- 1 pinch salt (optional)
- BAKED RICE
- 1 cup raw rice
- 1 tablespoon butter or margarine
- 1 pinch salt (optional)
- 2 cups boiling water
- SAUTEED SPINACH
- 2 tablespoons canola or other light oil
- 1/2 large red bell pepper, in 1/2 in dice
- 2 cloves garlic, minced
- 1 bunch spinach, washed and roughly chopped (1 bag fresh or 1 package frozen)
- 1 pinch salt (optional)
- 1/2 medium lemon, juice only
How To Make colorful south asian chicken and spinach
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Step 1About 4 hours before you plan to serve the dish, make the marinade. Mix together yogurt, juice of 1/2 a lemon, turmeric, mint, cilantro, and curry powder. Slice the chicken breast into 1/4 inch thick slices. Place the chicken pieces in the marinade and stir to thoroughly coat the chicken. Refrigerate the chicken in the marinade until ready to cook.
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Step 2About 1 hour before you plan to eat, preheat the oven to 400F.
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Step 3Put rice, butter, pinch of salt, and boiling water in a covered casserole. Bake, covered, for 45 minutes or until water has evaporated and rice is cooked through.
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Step 4Preheat an iron grill pan (ridged skillet) in the oven. On top of the stove, on medium high heat, preheat 2 tablespoons oil in a saute pan with a cover.
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Step 5Lightly saute the diced red bell pepper. Add the garlic and spinach. Stir to wilt the spinach. Cover the pan and remove from the heat to allow the spinach to steam while the chicken is cooking.
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Step 6String the marinated chicken pieces on bamboo skewers and sprinkle lightly with salt. Lightly oil the hot grill pan. Oven grill the chicken 5 minutes, turn over, and grill an additional 5 minutes or until the chicken is fully cooked.
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Step 7Stir the juice from the second half lemon into the spinach and add a pinch of salt if desired.
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Step 8To serve, place a bed of rice on each plate. Place spinach on top of the rice, and chicken on top of the spinach.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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