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
CHICKEN IN SPICY SPINACH SAUCE
Bring the flavours of North India to your table with this chicken-and-vegetable dish. Garam Masala is a ground spic mixture often used in Indian cuisine to add another layer of flavour. It is available in many grocery stores.
Provided by Scandigirl
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a deep skillet, heat oil over medium heat; cook onion, garlic & ginger, stirring occasionally; for 3 minutes. Add jalapeno pepper, coriander and curry paste; cook, stirring, for 1 minute.
- Add spinach, tomato, stock and salt; cook over medium-high heat for 2 minutes. Add chicken; cook for 7 minutes or until no longer pink inside.
- Stir in garam masala.
Nutrition Facts : Calories 250.2, Fat 9.8, SaturatedFat 1.7, Cholesterol 67.6, Sodium 252.1, Carbohydrate 9.6, Fiber 3.1, Sugar 3.3, Protein 31.4
SPICY, HOT AFRICAN CHICKEN WITH SPINACH
For years I had been trying to replicate a dish that was prepared for me by an African family. Finally, during a random sales call, an African telemarketer was gracious enough to help me piece together the missing ingredients. This is a hot, spicy, thick stew that is completely addictive. It contains chicken, peanut butter, and spinach. There are some other variations of the African stew out there, but none compare to this. The secret to the stew is both peanut butter and spinach together. That is how the sauce gets its deep color. The peanut butter oil and spice combine to make sauce unbelievably thick and savory.
Provided by Matt Weber
Categories Stew
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse off chicken and cut off extra fat. Sprinkle with salt. Set aside.
- Peel garlic cloves (4-6).
- Wash and dry spinach.
- Heat olive oil and butter in a large pot. Keep heat low so oil does not smoke.
- Add garlic to oil in pan and heat until brown, remove with spoon and set aside (be careful)
- Add chicken to pan and turn heat to medium.
- Put a good sear on the chicken until it is browned.
- Add half water to pan and deglaze. This will get the chicken flavor off the bottom of the pan.
- Add bouillon and pepper to water and bring to a boil. You now have your chicken simmering in a broth.
- Reduce pan liquid by half. Cook until chicken is falling off the bone.
- Add peanut butter, browned garlic, and paprika.
- Add spinach and stir until all ingredient have integrated (10 minutes at least).
- Watch it close so it doesn't burn.
- The stew should be thick when you remove it. If its runny then let it simmer until it thickens.
Nutrition Facts : Calories 261.7, Fat 24.7, SaturatedFat 6.6, Cholesterol 15.7, Sodium 2432.5, Carbohydrate 8.9, Fiber 3.7, Sugar 1.8, Protein 5.1
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