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Tuesday: Rach's Stress-Free Dinner Party with Clinton Kelly’s Mini-Meatballs & Peter Walsh’s Clean-Up Tips

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Chicken Saag

Serves 4

Originally aired

INGREDIENTS
  • 1 tablespoon EVOO Extra Virgin Olive Oil
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1-inch piece ginger, peeled and grated
  • 1 chili pepper, sliced or chopped, such as Fresno or other small red chili pepper
  • 3 to 4 cloves garlic, chopped
  • Salt
  • 1 tablespoon ground cumin, a scant palmful
  • 1 tablespoon coriander, a scant palmful
  • 2 teaspoons turmeric, 2/3 palmful
  • 1/4 teaspoon ground cardamom or 2 to 3 crushed seeds
  • 4 small ripe plum tomatoes or 2 organic vine-ripe tomatoes, seeded and finely chopped
  • 1 1/2 cups chicken stock
  • 2 packages frozen chopped organic spinach, defrosted and wrung of excess liquid
  • 1 1/2 pounds chicken breast or breast tenders, cut into 1 1/2- to 2-inch chunks
PREPARATION

Heat a deep skillet over medium-high heat with the oil. Add butter and melt. When butter foams, add onion, ginger, chili and garlic; season with salt and spices. Saut to tender 5-6 minutes, add tomatoes and cook 2-3 minutes more. Add to a food processor along with stock and spinach. Pure into a smooth thick sauce, return to pan and bring to bubble. Reduce heat to a simmer and poach chicken in sauce 6-7 minutes until cooked through.

Serve with grilled, buttered Naan bread or prepared rice with cardamom seed alongside.

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