Whole30 Indian Saag Chicken
Ingredients
The Chicken
-
3
Tbsp.
olive oil or ghee
-
1
tsp.
salt
-
½
tsp.
turmeric powder
-
¼
tsp.
cayenne powder
-
1 ½
pounds
chicken (thigh or leg)
The Saag
-
2
12-ounce packages
frozen spinach (steamed)
-
2 ½
Tbsp.
ghee
-
6
cloves
garlic
-
1 ½
Tbsp.
grated ginger
-
1-2
pieces
serrano chiles (minced)
-
1
medium
white onion (chopped)
-
1
tsp.
garam masala
-
4
tsp.
coriander powder
-
2
tsp.
cumin powder
-
2-3
Tbsp.
dried fenugreek leaves
-
1
14.5-ounce can
coconut milk
-
1
cup
coconut cream (solid part of coconut milk)
-
1-2
tsp.
salt (to taste)
-
to taste
fresh cilantro (chopped, to serve)
Instructions
- Preheat the oven to 375º F.
- Combine spices and oil or ghee in a bowl and coat the chicken pieces with the mixture.
- Bake the chicken for 30 minutes, then broil for an additional 5 minutes until browned.
- Let the chicken cool slightly, then cut it into bite-sized pieces.
- In a food processor, purée the steamed spinach and set aside.
- In a large skillet, heat ghee and add onions, ginger, garlic, and serrano chiles, cooking until caramelized.
- Add the spices and cook until fragrant, about 3-5 minutes.
- Stir in the spinach, salt, water, coconut milk, coconut cream, fenugreek leaves, and chicken pieces.
- Cook uncovered for about 5 minutes, adjusting salt as needed.
- Serve over cauliflower rice and garnish with chopped cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
555
Total fat
50g
Total carbohydrates
13g
Total protein
19g
Sodium
390mg
Cholesterol
74mg
You might also like