- Special Savings
The flavor of this dish is rich, fragrant and mellow -- not hot. You can make the sauce ahead of time and simmer the chicken in it just before serving.
An off-dry chenin blanc from California or a chenin-blanc-based French Vouvray (look for a demi-sec) will be lovely with the aromatic cream sauce. The acidity of these wines and their melon and apricot notes are perfect foils for the exotic stew.
- 2 tablespoons cooking oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 tablespoon chopped fresh ginger
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 1/2 teaspoons salt, divided
- 2 jalapeno peppers, seeds and ribs removed, minced
- 1/2 cup canned crushed tomatoes, drained
- 1/2 cup heavy cream
- 1 cinnamon stick
- 1 1/2 cups water
- 2 10-ounce packages frozen chopped spinach, thawed
- 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all), cut into 3 pieces each
In a large frying pan, heat the oil 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 jalapenos and tomatoes. Add the cream, cinnamon stick and water. Squeeze the spinach to remove excess liquid and add the spinach to the pan. Bring to a simmer. Cover the pan, reduce the heat and simmer for 5 minutes.
Stir in the chicken and the remaining 1/2 teaspoon salt, cover, and simmer the stew until just done, about 10 minutes. Remove the cinnamon stick before serving.
Indian basmati rice would be an ideal accompaniment here, but plain white rice will work well, too.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
392 calories; 21g total fat; 128mg cholesterol; 1115mg sodium; 13g carbohydrates; 6g fiber; 41g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .