Afghani Chicken With Spinach Food

AFGHANI CHICKEN WITH SPINACH

Steps:

• Flour the chicken breasts.
• Sear in olive oil.
• Add onion; saute 2 minutes.
• Add garlic.
• Add turmeric, nutmeg, and cinnamon; cook 1 minute; do not burn.
• Add tomatoes and chicken stock.
• Bake in oven at 350 degrees Fahrenheit covered for 1 hour until meat is tender.
• Remove dish from oven.
• Add spinach; stir until wilted.
• While spinach is wilting, place pine nuts on cookie sheet; roast for 3 minutes in oven; do not burn.
• Cool slightly.
• Add yogurt and lemon juice.
• Add toasted pine nuts to top.

AFGHANI CHICKEN

Steps:

• Wash chicken quarters and dry using a clean cloth or paper towel. Prick chicken all over with a sharp kitchen knife and place in a bowl. Mix lime juice, ginger, garlic, cream, cardamom, cashew nut paste, salt, pepper, and oil together in a medium bowl. Rub chicken all over with lime mixture. Transfer to a baking dish or large shallow bowl and marinate for 2 to 4 hours in the refrigerator.
• Preheat a grill to medium. Grill chicken quarters for about 25 minutes or until fully cooked, turning pieces over halfway through cooking.

AFGHAN SPINACH

Steps:

• Wash the green onions and cut off the very ends (both ends). roughly chop and put into a food processor. Pulse until finely chopped.
• Put the oil in a large frying pan over medium heat. When the heat is hot, add the green onion and stir-fry for 5 minutes.
• Meanwhile, roughly chop 1/2 bunch cilantro (fresh green coriander) and pulse it in the food processor until finely chopped.
• Add the cilantro and spinach to the frying pan and stir for a minute until everything is well mixed.
• Add all the spices and stir again.
• Add the water, cover, and cook for 10 minutes. Check to see if the spinach is very tender, if not, recover and cook 5 more minutes.
• Remove cover and continue to cook over medium heat until all of the liquid has evaporated.
• Good seved with fresh basmati rice. I also like to eat this with lamb.

SPICY, HOT AFRICAN CHICKEN WITH SPINACH

Steps:

• Rinse off chicken and cut off extra fat. Sprinkle with salt. Set aside.
• Peel garlic cloves (4-6).
• Wash and dry spinach.
• Heat olive oil and butter in a large pot. Keep heat low so oil does not smoke.
• Add garlic to oil in pan and heat until brown, remove with spoon and set aside (be careful)
• Add chicken to pan and turn heat to medium.
• Put a good sear on the chicken until it is browned.
• Add half water to pan and deglaze. This will get the chicken flavor off the bottom of the pan.
• Add bouillon and pepper to water and bring to a boil. You now have your chicken simmering in a broth.
• Reduce pan liquid by half. Cook until chicken is falling off the bone.
• Add peanut butter, browned garlic, and paprika.
• Add spinach and stir until all ingredient have integrated (10 minutes at least).
• Watch it close so it doesn't burn.
• The stew should be thick when you remove it. If its runny then let it simmer until it thickens.