Chicken with Spinach and Dill
This dish is my daughter’s favorite Indian dish- well, one of her favorites. Most of the time I forget to make it and she is the one to remind me. She loves the delicious combination of spinach and chicken thighs cooked together with onions, ginger and garlic with some tomatoes. I grew up with this dish and absolutely love it as well.
I love the idea of making a well balanced dish. All I have to do is serve fresh whole wheat rotis with the chicken and I have a delicious, healthy meal for my family.
I made this one a bit different. I blended cilantro and dill with the spinach. It gave the dish an earthy, nutty flavor dill brings out in any preparation. It was different but not too different where my daughter questioned what I was feeding her. She loved it just the same. Try this dish, it is delicious…
- 2 pounds boneless chicken thighs, cut into bite size pieces
- ¼ cup non-fat Greek yogurt
- 2 teaspoons minced ginger
- 1 teaspoon garam masala
- Juice of one lemon
- Salt
Marinate overnight or at least 2 hours.
- ½ cup cilantro
- ½ cup dill
- 4 green onions
- 3 garlic cloves
- 1 16 oz chopped, frozen spinach, thawed
Blend all the vegetables into a smooth paste and keep aside.
- 2 tablespoons extra light olive oil
- 2 teaspoons cumin seeds
- 1 cup crushed tomatoes
- Salt
In a large, wide frying pan heat the olive oil on medium heat. Add the cumin seeds and sauté 30 seconds or till the seeds begin to sizzle. Add the vegetable mixture and sauté for 5-6 minutes on medium heat. Add the crushed tomatoes and sauté for another 5 minutes on medium heat. Add the chicken with the marinade and bring to a boil. Cook on medium for 10-15 minutes covered. Take the lid off and cook on a low to medium heat till all the moisture has evaporated. Taste for seasonings and add salt.
