This is a flavorful, quick, and healthy dish. Because the ribs and seeds are removed from the jalapeños they add flavor without heat. The recipe was adapted from Food and Wine.
I have made this dish with both fresh and frozen spinach. In order to keep the sauce from becoming watery, it was very important to drain the tomatoes and to squeeze all of the water out of the spinach before it was incorporated. A ricer is a great tool to use to squeeze out excess water in frozen spinach.
We ate this dish with warm naan and brown Basmati rice.
Yield: Serves 6 to 8
- 2 tablespoons cooking oil or ghee
- 1 large yellow onion, chopped
- 3-6 large garlic cloves, chopped
- 1 to 1 1/2 tablespoons chopped fresh ginger
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1/2 to 1 teaspoon turmeric
- 1/2 to 1 teaspoon paprika
- 1 1/2 teaspoons coarse salt, divided
- 2 jalapeño peppers, seeds and ribs removed, minced
- 14.5 oz can unsalted diced tomatoes, drained
- 1/2 cup heavy cream
- 1 cinnamon stick
- 20 oz frozen chopped spinach, thawed OR 1 1/2 to 2 pounds fresh spinach, cut or torn if leaves are large
- 8 to 10 boneless, skinless chicken thighs OR 3 large chicken breasts, cut into thirds
- brown Basmati rice, for serving, optional
- naan, for serving, optional
- In a large pan with a lid, heat the oil or ghee over moderately low heat.
- Add the onion and cook until starting to soften, about 3 minutes.
- Add the garlic and ginger and cook, stirring occasionally, for 2 minutes longer.
- Stir in the cumin, coriander, turmeric, paprika, and 1 teaspoon of the salt. Cook until the spices are fragrant, about 1 minute, and then stir in the jalapeños and tomatoes.
- Add the cream and cinnamon stick.
- If using Fresh Spinach: In a separate pan, cook 1 pound of spinach in 1-2 tablespoons of olive oil and cover until wilted, about 2 to 3 minutes. Repeat with remaining spinach, stirring to incorporate. Drain and squeeze out excess liquid. If using Frozen Spinach: Squeeze all excess liquid from the thawed spinach before incorporating into the onion and spice mixture.
- Add spinach to the onion and spice mixture.
- Bring to a simmer. Cover the pan, reduce the heat, and simmer for 5 minutes.
- Season the chicken with salt and pepper. Stir in the chicken and the remaining 1/2 teaspoon salt, cover, and simmer the stew until just done, about 10 to 20 minutes. Remove the cinnamon stick before serving.
- Taste for seasoning and serve with naan and rice, if desired.