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Prep
Difficulty
Easy
Time
Estimate
45 mins
1. Prepare + start cooking the rice
2. Saute the onions through the spices.
3. Start to sear or grill the chicken.
4. Add the greens to the spiced onions, puree, return the sauce to the skillet and add the cream/coconut milk.
5. Chop up the chicken fold it into the saag and serve on top of the fluffed up cooked rice.
There are several methods for preparing rice. Brown rice especially is a bit more time consuming as it still contains the nutrient packed outer grain. This recipe contains three different methods for preparing brown rice. Try them out and stick with the one that produces the rice just the way you like it.
These methods can work for long, short, medium or other types of brown rice.
Indian spiced greens are simmered with goodness to create a thick luscious sauce that can be accompanied simply with rice or your favorite protein: chicken, shrimp, tofu, or chunks of paneer. This is one of my favorite ways to use up the dark leafy greens that often arrive out of my garden in abundance such as spinach, kale, collards, chard, tat soi, turnip or beet greens or more. Any combination of those greens work as well. Adjust the heat by adding more or less of the jalapeno and chili powder depending on your taste.
Just prior to searing the chicken it is dipped in a little flour. Use brown-rice, whole wheat or even white flour to give it a lovely, nearly crispy crust.
