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colorful south asian chicken and spinach

(1 rating)
heidicookssupper avatar
Recipe by
Heidi Hoerman
@heidicookssupper
Hingham, MA

Chicken, marinated in yogurt and cooked on skewers is served on sauteed spinach and rice. This is a very colorful dish, top to bottom: turmeric yellow (chicken), red & green (spinach & red bell pepper)and white (rice). Sometimes, based on a few internet recipes and what's in the house, a really tasty supper results. This dish takes inspiration from Indian saag murgh and Thai satay chicken skewers with a desire for something tasty yet pretty simple.

(1 rating)
yield 2 serving(s)
prep time 4 Hr
cook time 45 Min

Ingredients For colorful south asian chicken and spinach

  • MARINATED CHICKEN
  • 1/2 c
    plain yogurt
  • 1/2 md
    lemon, juice only
  • 1 tsp
    turmeric
  • 1 tsp
    dried mint leaves
  • 1 tsp
    dried cilantro leaves
  • 1 tsp
    curry spice mix or garam masala
  • 8 oz
    chicken breast meat (about 1/2 a large, boneless breast)
  • 1 pinch
    salt (optional)
  • BAKED RICE
  • 1 c
    raw rice
  • 1 Tbsp
    butter or margarine
  • 1 pinch
    salt (optional)
  • 2 c
    boiling water
  • SAUTEED SPINACH
  • 2 Tbsp
    canola or other light oil
  • 1/2 lg
    red bell pepper, in 1/2 in dice
  • 2 clove
    garlic, minced
  • 1 bunch
    spinach, washed and roughly chopped (1 bag fresh or 1 package frozen)
  • 1 pinch
    salt (optional)
  • 1/2 md
    lemon, juice only

How To Make colorful south asian chicken and spinach

  • 1
    About 4 hours before you plan to serve the dish, make the marinade. Mix together yogurt, juice of 1/2 a lemon, turmeric, mint, cilantro, and curry powder. Slice the chicken breast into 1/4 inch thick slices. Place the chicken pieces in the marinade and stir to thoroughly coat the chicken. Refrigerate the chicken in the marinade until ready to cook.
  • 2
    About 1 hour before you plan to eat, preheat the oven to 400F.
  • 3
    Put rice, butter, pinch of salt, and boiling water in a covered casserole. Bake, covered, for 45 minutes or until water has evaporated and rice is cooked through.
  • 4
    Preheat an iron grill pan (ridged skillet) in the oven. On top of the stove, on medium high heat, preheat 2 tablespoons oil in a saute pan with a cover.
  • 5
    Lightly saute the diced red bell pepper. Add the garlic and spinach. Stir to wilt the spinach. Cover the pan and remove from the heat to allow the spinach to steam while the chicken is cooking.
  • 6
    String the marinated chicken pieces on bamboo skewers and sprinkle lightly with salt. Lightly oil the hot grill pan. Oven grill the chicken 5 minutes, turn over, and grill an additional 5 minutes or until the chicken is fully cooked.
  • 7
    Stir the juice from the second half lemon into the spinach and add a pinch of salt if desired.
  • 8
    To serve, place a bed of rice on each plate. Place spinach on top of the rice, and chicken on top of the spinach.
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