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Whole30 Indian Saag Chicken (Paleo Indian Saag Chicken) Recipe

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This recipe for Whole30 Indian Saag Chicken (Paleo Indian Saag Chicken), by , is from Alka and Sachin's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Anup Kanodia

Category:
Category:

Ingredients:  
Ingredients:  
Chicken
- 3 Tbsp. olive oil or ghee
- 1 tsp. salt
- 1/2 tsp. turmeric powder
- 1/4 tsp. cayenne powder
- 1 1/2 pounds chicken pieces

Saag
- 2 12- ounce packages frozen spinach steamed
- 2 1/2 Tbsp. ghee
- 6 cloves garlic
- 1 1/2 Tbsp. grated ginger
- 1-2 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 the solid white part of a can of coconut milk or coconut cream
- plenty of salt like 1 - 2 teaspoons
- fresh cilantro chopped, to serve

Directions:
Directions:
1. Preheat oven to 375º F. Combine spices and oil or ghee in a bowl. Place chicken pieces in a large baking dish and coat with oil-spice mixture. Bake for 30 minutes; remove from oven. Preheat broiler then broil chicken for 5 minutes, or until browned in places. Remove from oven and set aside. Let cool slightly, then cut chicken off the bone into bite-sized pieces.

2. In a food processor, process steamed spinach until puréed. Set aside.
3. In a large skillet over medium-low heat, place 2 1/2 tablespoons ghee. Add onions, ginger, garlic, and serrano chiles; cook slowly, stirring regularly, until a toffee color. Don't skip this part! Add a tablespoon of water, as needed, if mixture is burning or drying out.
4. Add the garam masala, coriander powder, and cumin powder. Sprinkle with a little water to moisten, if you haven't added water in the previous step. Cook, stirring frequently, until the spices are fragrant, about 3-5 minutes.
5. Add the spinach to the skillet and stir well. Add 1 teaspoon salt, 1/2 cup of water, coconut milk, coconut cream, fenugreek leaves, and cooked chicken pieces. Stir well, then cook about 5 minutes uncovered. Taste and add more salt as needed.

6. Serve over cauliflower rice and top with fresh chopped cilantro.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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