- Now, I used boneless, skinless chicken thighs. I always have this cut in my freezer. It's economical and juicy. Really hard to mess up.... You can definitely substitute a whole cut up chicken (skin removed). I've made it both ways and it comes out delicious 🙂
- 3 and 1/2 pounds boneless, skinless chicken thigh meat
- 1/2 cup olive oil
- 1 large yellow onion, sliced
- 6-8 cloves of garlic, chopped
- 1 (14.5 ounce) can tomatoes, pureed
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chilly powder
- pinch of crushed red pepper flakes
- 1 teaspoon salt (add more to taste)
- 1/2 teaspoon cumin seeds
- freshly ground black pepper
- 1 pound baby spinach
This is not a dish that I ate in my childhood. My husband comes from Pakistan and introduced me to his country's delicious cuisine. Long story short, I fell in love with Pakistani food. It's very different from Greek food. Although this dish is not completely Pakistani (it's more of a fusion of Greek and Pakistani), it's super delicious, really healthy and simple to prepare. It can go from stove top to table in under one hour. With a side of Basmati rice and a nice salad, you can't beat it 🙂
Cook the onions with the olive oil over medium high heat for about 15 minutes or until soft and golden. Add chopped garlic and cook over medium heat for 3-4 minutes until golden. Do not let it burn. It will taste bitter and you will have to start over.
Add the chicken with the seasonings. Puree the tomatoes in the blender and add to the pot. Do not add any water.
Cook over medium high heat for about 40 minutes stirring often so that the chicken does not burn. Keep the pot covered and only remove lid to stir.
When the chicken is completely cooked and the sauce is thickened (after about 40 minutes of cooking), add the spinach in batches. Allow the first batch to wilt before adding more.
Once the last of the spinach has been added. Remove from heat. Taste the seasoning and add more salt if necessary.
Serve with basmati rice.