I have been a little obsessed with Indian inspired food lately. This recipe did not disappoint. Full of flavor and super lean with great sources of protein.
Ingredients:
2 TBS grape seed or olive oil
1.5 lb of skinless, boneless chicken breast
1 large onion, thinly sliced
4 garlic cloves, chopped
1 1/2 tablespoons grated ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground turmeric
1/4 teaspoon cayenne pepper
1 15-ounce can chickpeas, rinsed
2 cups low-sodium chicken broth
5 ounces baby spinach (about 8 lightly packed cups)
1/4 cup Greek yogurt
1/4 cup fresh cilantro leaves
Directions:
1. Place a rack in lower third of oven; preheat to 325°
2. Heat 1 TBS of oil in a large heavy pot over medium-high heat
3. Cook chicken until golden brown on both sides, Approx 8-10 minutes
4. Add another TBS of oil and onions in pot; season with salt
5. Cook, stirring often, until onions are soft and golden brown, 10-15 minutes
6. Stir in garlic, ginger, coriander, cumin, turmeric, and cayenne. Cook, stirring constantly, about 1 minute
7. Remove seasoned chicken from pot and set aside
7. Stir in chickpeas and 2 cups broth
8. Return chicken and any accumulated juices to pot
9. Bring to a simmer then cover pot and transfer to oven and bake for 45-55 minutes at 325 degrees.
10. After taking out of the oven add spinach to pot, cover, and remove from heat. Let stand until spinach is wilted, 5-7 minutes.
11. Stir in yogurt and warm over low heat (do not boil or yogurt may curdle)
12. Serve over brown rice
13. Sprinkle with cilantro
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