Tag Archives: Spinach

Chicken Saag

Saag” means green leafy vegetables in Nepali. In this case we are using Spinach.

Serves: 4

Ingredients

  • 250gm of frozen spinach
  • 2 tablespoon olive oil
  • 1 teaspoons cumin seeds
  • Few dried bay leaf
  • 1 large brown onion, finely chopped
  • 1 tablespoon garlic and ginger paste
  • 2 teaspoons ground coriander
  • 3 teaspoons chilli powder
  • 1 teaspoon ground coriander
  • Salt to taste
  • 410g can chopped tomatoes
  • 1/3 cup plain Greek-style yoghurt
  • 500 gm chicken breast fillets cut into cubes

Method

  • Heat oil in a large, heavy-based saucepan over medium-low heat.
  • Add cumin and bay leaf and cook for 1 minute or until fragrant.
  • Add onion and cook, stirring, for 5 to 6 minutes or until softened.
  • Add chicken and cook for 10 minutes or until chicken is cooked through.

chicken saag (1)

  • Add garlic, ginger paste and chilli and cook for 1 minute.
  • Add coriander, garam masala and salt; cook, stirring, for 1 minute
  • Add tomato and stir occasionally until slightly thickened.

chicken saag (2)

  • Add spinach and stir and simmer for 2 minutes or until combined.

chicken saag (3)

  • Add yoghurt while slowly stirring the chicken and bring to a boil.
  • Reduce heat to low for a few minutes and Chicken Saag is ready.

chicken saag (4)

  • Serve with rice or roti

Take care,

M from nepaliaustralian

XOXO

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Chicken, cheese and spinach melt

I think a while ago, I have told you that I am a big fan of gozleme (a savoury traditional Turkish pastry dish, made of hand-rolled dough that is lightly brushed with butter and eggs, filled with various toppings, sealed, and cooked over a griddle). First I was thinking, I should make my own dough like them and but by the time I left work, I was tired and not ready to make it from scratch so I bought Lebanese bread instead.

I am glad it turned out to be nice and both of us enjoyed our dinner.

Servings: 2

   Ingredients

  • 2 Lebanese bread (tortilla is another option)
  • 50g baby spinach
  • 100 g chicken mince
  • 100g tasty cheese shredded
  • 1 onion, finely chopped
  • Salt according to taste
  • Chilli flake according to taste
  • Lemon wedges, to serve

Method

  • Heat oil in a frying pan over medium heat. Add onion and fry it until it is cooked. Add chicken mince, salt and cook, stirring, for 8-10 minutes or until browned.

Chicken, cheese and spinach melt (7)

  • Preheat sandwich press and line with alumni foil. (You can use a pan if you don’t have a sandwich press)

Chicken, cheese and spinach melt (1)

  • Place 1 bread in the press. Spread chicken mixture over bread. Then add cheese, chilli flakes and spinach on the top.

Chicken, cheese and spinach melt (2) Chicken, cheese and spinach melt (3)

  • Fold the bread and cook until golden. Stand for 1 to 2 minutes.

Chicken, cheese and spinach melt (4)

  • Cut into quarters.

Chicken, cheese and spinach melt (5)

  • Serve hot with lemon wedges.

Chicken, cheese and spinach melt (6)

Take care everyone, have a nice day.

M from nepaliaustralian

XOXO

Jamie Oliver inspired chicken and spinach oven baked biryani

I normally make biryani often but when I saw Jamie Oliver’s incredible lamb biryani using left over lamb, it inspired me to do a biryani with spinach. I guess it is very healthy as it has spinach and it tasted yummy too.

Serves : 6

Ingredients

biryani

  • 400g cooked basmati rice
  • 300 gm chicken breast fillet, sliced
  • 1 onion, finely chopped
  • 2 x thumb-sized pieces of fresh ginger, peeled and crushed
  • 6 garlic cloves, finely chopped
  • 1 red chilli, deseeded and chopped
  • 4 tablespoon biryani masala (use curry powder if not available)
  • 200ml chicken stock
  • 2 tablespoon red chilli powder
  • Olive oil
  • Salt to taste
  • 450g frozen spinach

Method

  • Cook the rice and rinse under cold water and drain.
  • Add the olive oil to a large frying pan and gently cook the garlic, ginger, onions and chilli until soft and divide between two large pans.

biryani

  • In one, add frozen spinach. Two tablespoons of salt, 1 table spoon of chilli powder and splash of water and cook for 10 minutes stirring regularly until it is dark. Add extra water if it starts to dry.

biryani biryani

  • In another pan, add the biryani masala, remaining chili powder and stir through for 1 min.

biryani

  • Add chicken and cook until the meat is cooked. Increase the heat and gradually add the chicken stock. Bring to a boil and cook for 20 mins, until the sauce has reduced slightly.

biryani

  • Greased a deep baking dish, add half of the cooked rice and make a layer of it, followed by all the spinach and the chicken stew. Add the rest of the rice as the final layer on top. Cover the dish with foil.

biryani biryani biryani

  • Preheat the oven to 180C/Gas 4 and cook the biryani for 30 mins until piping hot.

biryani

  • Plate up the biryani and serve with raita.

biryani

Take care ,

M from nepaliaustralian

XOXO

Grilled chicken breasts with spicy salsa and spinach and avocado salad

Eating healthy can be boring sometimes so I constantly look for new recipes. I found this recipe on news.com.au site the other day . I tried it and it was a hit with my hubby and me. Please try it and see if you like it.

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Ingredients

  • 4 skinless organic chicken breasts
  • 4 tablespoons fresh lime juice
  • 60ml olive oil
  • 1⁄2 teaspoon chili flakes
  • freshly ground black pepper
  • 2 tablespoons chopped coriander leaves

For the salsa

  • 1⁄2 red onion, finely chopped
  • 1 tomato, finely chopped
  • 1 tablespoon fresh lime juice
  • 1 large clove of garlic, crushed
  • 2 teaspoons deseeded and finely sliced jalapeňo pepper
  • 1⁄4 teaspoon ground cumin
  • 1⁄2 teaspoon sea salt
  • 200g baby spinach leaves
  • 1 ripe avocado, peeled and sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lemon juice

Method

  • First make the salsa. In a bowl, mix together the onion, tomato, lime juice, garlic, jalapeno pepper, cumin and salt. Let it sit at room temperature for about 1 hour to allow the flavors to mingle.
  • In a shallow dish, mix together the lime juice, olive oil, chili flakes and pepper. Dip the chicken in the mixture until well coated. Marinate in the refrigerator for at least 1 hour.
  • Put the chicken on a baking tray and place under a preheated grill, 20cm from the heat. Grill for about 8 minutes on each side, or until a fork can be inserted in the chicken with ease and the juices run clear, not pink.
  • Divide the spinach leaves and avocado slices between 4 plates. Whisk together the olive oil and lemon juice, season with salt and pepper, and drizzle over the salad. Place the chicken on top, spoon over the salsa, garnish with chopped coriander and serve immediately.
  • Wash the spinach well. Drain and chop, then squeeze out the excess water. Add the spring onions, lemon juice, oil and pepper.