Weeknight Chicken Saag
A weeknight chicken saag with tender stove-simmered thighs, June-friendly baby spinach, tomatoes, ginger, and warm North Indian spices served over basmati rice.
- Total time: 45 minutes
- Servings: —
- Estimated total cost: About $18 for the listed ingredients, plus pantry spices and oil
- Calories per serving: —
Ingredients
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Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!1 lb, cut into 1 1/2-inch pieces $4.49
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Kroger® Tender Baby Spinach Bag Salad8 oz $2.49
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Simple Truth Organic® Basmati Rice1 cup $2.99
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Private Selection® Petite Medley Snacking Tomatoes1 cup, halved $3.50
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Jumbo Yellow Onions1 small onion, finely diced $1.49
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Garlic3 cloves, minced $0.79
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Ginger Root1 tablespoon, grated $4.99
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Organic Cilantro1/4 cup chopped, plus more for serving $1.69
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Fresh Large Lemon - Each1/2 lemon, cut into wedges $1.25
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Neutral oil or ghee2 tablespoons
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Ground cumin1 teaspoon
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Ground coriander1 teaspoon
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Garam masala1 teaspoon, divided
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Ground turmeric1/2 teaspoon
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Cayenne or Kashmiri chile powder1/4 teaspoon, or to taste
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Kosher salt1 teaspoon, plus more to taste
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Water2 1/4 cups, divided
Instructions
Swipe a step aside or click its number when it’s done.
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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.
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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.
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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.
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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.
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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.
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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.
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Fluff the rice, spoon it into shallow bowls, ladle the chicken saag over the top, and finish with extra cilantro and lemon wedges.
Want more detail? See the temperature guide.
Health: About 620 calories per serving with high protein from chicken, moderate carbs from rice, and plenty of spinach.
Drink pairing: An off-dry Riesling works well with the ginger, chile heat, and earthy spinach.