Wednesday, April 3, 2013

Stewed Chicken in a Mustard Greens-Spinach Sauce

I feel a little weird posting two saags in one week, but I think I'd feel worse skipping this recipe entirely. If the cook time is too long for you, you could certainly switch to using chopped boneless chicken and reducing the simmer time. You'll still have to invest the time caramelizing the onions, but sometimes time is required for a delicious outcome. I used all mustard greens (using the other half of my $1 mustard green investment!).

One year ago: Cucumber-Sesame Salad
Two years ago: Baked Potato with Barbecued Beef
Three years ago: Cherry Tomato Pizza Margherita

Stewed Chicken in a Mustard Greens-Spinach Sauce (from 660 Curries)

1/2 cup plain yogurt
2 tbsp finely chopped cilantro
1 tbsp coriander seeds, ground
1 tsp cumin seeds, ground
1 tsp cayenne
1 tsp coarse salt
1/4 tsp ground turmeric
1 chicken, skin removed, cut into 8 pieces
4 tbsp canola oil
1 medium red onion, finely chopped
8 ounces mustard greens, coarsely chopped
8 ounces spinach leaves, coarsely chopped
1 tsp rock salt, pounded

1. Whisk yogurt, cilantro, coriander, cumin, cayenne, coarse salt, and turmeric together in small bowl. Place chicken in baking dish and coat with yogurt mixture. Refrigerate covered for at least 1 hour or overnight.
2. Heat 2 tbsp oil in large skillet over medium-high heat. Add chicken pieces, reserving marinade. Cook chicken until light brown on both sides, 5 minutes per side. Transfer to a plate.
3. Pour remaining 2 tbsp oil into skillet and heat over medium-high heat. Add onion and garlic. Reduce heat to medium-low, cover, and cook, stirring occasionally, until caramel brown, 15 - 20 minutes.
4. Add greens a handful at a time, cover skillet, and allow steam to wilt. Repeat.
5. Stir in reserved marinade and 1/2 cup water. Cook uncovered until greens soften and marinade cooks, 3 - 7 minutes.
6. Return chicken to skillet, meat side down. Spoon greens and sauce over chicken. Cover and simmer until cooked through, 15 - 20 minutes. Remove chicken.
7. Transfer greens and liquid to food processor and process to create a sauce.
8. Spoon sauce over chicken, sprinkle with rock salt, and serve.

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