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Home > Recipes
Recipes from Pilgrim's Kitchen
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Chicken with Tomato and Greens
Chicken with Tomato and Greens
Adapted from Mango and Curry Leaves by Jeffrey Alford & Naomi Duguid
Ingredients:
1 ½ pounds (about 6) chicken drumsticks, skin removed
3 TBLS sesame or vegetable oil
1 large onion, chopped
2 tsps ground cumin
2 tsps ground coriander
½ tsp turmeric
1 TBLS minced garlic
1 TBLS minced ginger
½ tsp cayenne pepper
1 can (28 oz) diced tomatoes, in juices
1 tsp salt
3 cups finely chopped spinach
Directions:
In large saucepan, warm oil over medium-high heat. Add onions and cook, stirring, until lightly browned, about 10 minutes. Add cumin, coriander, turmeric, garlic and ginger; stir to combine. Add chicken drumsticks and raise heat to high. Cook, turning chicken, until browned on all sides, about 5 minutes. Add cayenne pepper and tomatoes with juices. Bring to simmer.
Cover pan, reduce heat to medium-low and simmer gently for 20 minutes. Increase heat to medium-high and add chopped spinach. Cook, stirring, until tender, about 3 minutes.
Nutritional Information, Per Serving:
280 calories; 15 g fat; 2.5 g saturated fat; 15 g carbohydrate
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