Careme

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!

  1 lb, cut into 1 1/2-inch pieces $4.49
• Kroger® Tender Baby Spinach Bag Salad

  8 oz $2.49
• Simple Truth Organic® Basmati Rice

  1 cup $2.99
• Private Selection® Petite Medley Snacking Tomatoes

  1 cup, halved $3.50
• Jumbo Yellow Onions

  1 small onion, finely diced $1.49
• Garlic

  3 cloves, minced $0.79
• Ginger Root

  1 tablespoon, grated $4.99
• Organic Cilantro

  1/4 cup chopped, plus more for serving $1.69
• Fresh Large Lemon - Each

  1/2 lemon, cut into wedges $1.25
• Neutral oil or ghee

  2 tablespoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Garam masala

  1 teaspoon, divided
• Ground turmeric

  1/2 teaspoon
• Cayenne or Kashmiri chile powder

  1/4 teaspoon, or to taste
• Kosher salt

  1 teaspoon, plus more to taste
• Water

  2 1/4 cups, divided

Instructions

1. Rinse the basmati rice until the water runs mostly clear; finely dice the onion, mince the garlic, grate the ginger, halve the tomatoes, chop the cilantro, and cut the chicken thighs into bite-size pieces.
2. Combine the rice, 1 1/2 cups water, and a pinch of salt in a small saucepan; bring to a boil, cover, reduce to low, and cook for 15 minutes, then turn off the heat and let it steam covered for 5 minutes.
3. While the rice cooks, heat the oil or ghee in a wide skillet or Dutch oven over medium-high heat; season the chicken with 1/2 teaspoon salt, add it to the pan, and brown for 4 to 5 minutes, stirring once or twice.
4. Reduce the heat to medium, add the onion, and cook for 5 minutes until softened; stir in the garlic, ginger, cumin, coriander, turmeric, cayenne, and 1/2 teaspoon garam masala and cook for 30 seconds until fragrant.
5. Add the halved tomatoes and 1/2 cup water, scraping up the browned bits; cover and simmer for 10 to 12 minutes, until the chicken is cooked through and reaches 165°F.
6. Add the baby spinach by handfuls, stirring until wilted, then simmer uncovered for 3 to 5 minutes until saucy; stir in the remaining 1/2 teaspoon garam masala, chopped cilantro, and a squeeze of lemon, then adjust salt to taste.
7. Fluff the rice, spoon it into shallow bowls, ladle the chicken saag over the top, and finish with extra cilantro and lemon wedges.