Chicken Palak

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb cooked chicken, cut into bite sized pieces (i used skinless, boneless chicken thighs)
• 3 medium onions, diced
• 6 large garlic cloves, minced (or 12 smaller cloves garlic)
• 1 (7 ounce) can green chilies, peeled and diced
• 16 ounces frozen spinach (can use fresh)
• olive oil (for frying)
• 1 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 1 cinnamon stick
• 1 bay leaf
• 1/2 cup nonfat yogurt
• 1/4 teaspoon cayenne pepper (optional)
• salt

Recipe

• 1 boil the frozen spinach, according to package directions, until done. place cooked spinach in a collindar and drain off excess water. set aside.
• 2 heat 1 tablespoon olive oil in wok over medium heat.
• 3 add cloves, cinnamon stick, bay leaf and stir fry for one miute.
• 4 add onions to spice mixture in wok and stir fry for 1-2 minutes.
• 5 add minced garlic, green chillies and coriander and stir fry for 1-2 minutes.
• 6 add spinach. stir fry mixture for 4 minutes and remove from heat.
• 7 remove the bay leaf and cinnamon stick and set aside.
• 8 using a hand held blender, process the mixture in the wok until it becomes the consistency of a paste -or- process in a food processor until the consistency of a paste and return to wok. you can return the cinnamon stick and bay leaf back into the wok mixture at this time.
• 9 turn heat back on and add yogurt to spinach paste and blend well.
• 10 if you like heat, add 1/4 to 1/2 teaspoon cayenne pepper and mix well.
• 11 add the cooked chicken to the spinach/yogurt mixture until chicken is heated through.
• 12 before serving, remove cinnamon stick and bay leaf and discard.
• 13 serve with basmati rice and lavash bread. salt to taste.