IN-A-PINCH CHICKEN & SPINACH
I needed a fast supper while babysitting my grandchild. I used what my daughter-in-law had in the fridge and turned it into what's now one of our favorite chicken and spinach recipes. -Sandra Ellis, Stockbridge, Georgia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Pound chicken with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil and butter over medium heat. Cook chicken 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add spinach and salsa to pan; cook and stir 3-4 minutes or just until spinach is wilted. Serve with chicken.
Nutrition Facts : Calories 297 calories, Fat 14g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 376mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
MIDDLE EASTERN SPINACH WITH SPICES AND YOGURT
This is a wonderful way to eat your spinach. You find variations of the dish from Turkey through the Middle East. I love the subtle spices and the cool yogurt spooned over the hot spinach.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 3
Number Of Ingredients 10
Steps:
- Heat a small dry skillet over medium heat and add the clove, allspice berries, and coriander seeds or cumin seeds. Heat, shaking the pan, until the spices begin to smell toasty, about 3 minutes. Transfer to a bowl and allow to cool for a few minutes, then grind in a spice mill. Add the cinnamon, and set aside.
- In a mortar and pestle, mash the garlic with 1/4 teaspoon salt to a paste, and stir into the yogurt. Set aside.
- Place the baby spinach in a bowl and pour on boiling water to cover. Let sit for a couple of minutes, then drain, rinse with cold water, squeeze out excess water, and chop coarsely.
- Heat the olive oil over medium heat in a wide, heavy skillet and add the pine nuts. Cook, stirring, until they begin color (2 to 3 minutes), then remove from the oil with a slotted spoon and set aside. Add the spices to the oil. When they begin to sizzle, cook for about 30 seconds and add the spinach, toasted pine nuts, and salt and pepper to taste. Cook, stirring, until the spinach is heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a serving dish and spoon the yogurt over the top. This is very nice served with Arabic bread.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 510 milligrams, Sugar 4 grams, TransFat 0 grams
SPINACH AND YOGURT SOUP
Make and share this Spinach and Yogurt Soup recipe from Food.com.
Provided by PalatablePastime
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and drain spinach; remove any large stems.
- Cut into strips.
- Heat oil in large saucepan and saute garlic, onion, and green onions until soft.
- Stir in rice; add 3 1/2 cups water and the turmeric.
- Season to taste with salt and pepper.
- Simmer for 15 minutes, then add spinach, cooking 5-7 minutes more, until rice is tender.
- Lower heat on soup.
- Stir yogurt briskly, then add to soup.
- Stir only to blend, and heat just until soup is heated through.
- Do not boil, or yogurt will curdle.
- Serve.
- As a suggestion, serve with fresh flatbreads with olive oil, olives, lemon wedges, and a plate of fresh herbs.
SPICY YOGURT CHICKEN
Try a spicy twist with your chicken - this dish works well hot or cold - it's also a good source of iron
Provided by Good Food team
Categories Main course
Time 30m
Number Of Ingredients 6
Steps:
- With a sharp knife, make a few slashes in each drumstick. Mix the remaining ingredients in a bowl, season to taste. Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 mins.
- Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through.
Nutrition Facts : Calories 229 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Protein 37 grams protein, Sodium 0.49 milligram of sodium
CHICKEN WITH YOGURT AND SPICES
My husband who is a spice nut, makes this chicken dish. We love it and it is so easy to put together. Marinates overnight. It is good broiled or grilled.
Provided by ratherbeswimmin
Categories Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Add the first 4 ingredients to a shallow dish; stir to mix well.
- Add the yogurt, lemon zest, lemon juice, garlic, and salt; stir to mix well.
- Add the chicken to the dish; spoon the sauce over the chicken to coat well.
- Cover with foil or plastic wrap and refrigerate overnight.
- Spray broiler pan with non-stick cooking spray.
- Take chicken out of marinade and drain well; discard marinade.
- Put chicken in the broiler pan.
- Broil 3 inches from heat source for about 5 minutes, turning once, or until chicken is browned and cooked through.
- Serve.
Nutrition Facts : Calories 161.7, Fat 3, SaturatedFat 1.3, Cholesterol 73.8, Sodium 96.7, Carbohydrate 3.4, Fiber 0.3, Sugar 2.1, Protein 28.9
SPICED YOGURT SPATCHCOCK CHICKEN
Spatchcocked chicken is ideal for the barbecue as it cooks quickly and evenly - marinate in yogurt, coconut and spices for extra kick
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 16
Steps:
- Pop the chicken in a large dish and slash the legs a few times with a sharp knife. Mix together the lemon juice, chilli powder and 1 tsp salt. Pour this over the chicken, turning so that it coats both sides. Cover with cling film and chill for 1 hr. Meanwhile, whizz the remaining ingredients (except the oil) and some black pepper in a blender until smooth.
- Remove the chicken from the fridge and spoon over the spicy paste, making sure it covers both sides. Chill for at least 4 hrs, preferably overnight.
- Light a lidded barbecue and let the flames die down. Once the coals have turned ashen, mound them up on one side. Drizzle the skin of the chicken with the oil and place, skin-side down, on the side of the barbecue with the coals underneath. Cover with the lid and cook for 15-20 mins until charred.
- Flip the chicken over and move to the side with no coals underneath. Close the lid and cook for a further 20-25 mins until cooked through. Check that the juices run clear; if not, return to the barbecue for a further 10 mins, then check again. (To cook in the oven, heat to 200C/180C fan/gas 6, place on a wire rack over a tray and cook for 45-55 mins. To char the skin, grill for a further 5-10 mins if needed.)
- Leave the chicken to rest for 20 mins, then scatter over the coriander and serve with chapatis warmed on the barbecue, raita and your favourite chutney.
Nutrition Facts : Calories 478 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 49 grams protein, Sodium 0.5 milligram of sodium
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14 SERIOUSLY FLAVORFUL CHICKEN AND SPINACH RECIPES - CLEAN PLATES
From cleanplates.com
- Lemongrass Chicken and Spinach Salad. Lemongrass and chicken are an irresistible flavor combination, commonly presented in Vietnamese and Malaysian dishes.
- Chicken Fettucine with Spinach Almond Pesto. Noodles gain a hearty texture when tossed with this spinach almond pesto — not to mention the added bonus of vitamin E for our skin and hair coming from those almonds.
- Moroccan Chicken and Chickpea Stew. Slow cooker meals are such an easy way to handle weeknight dinners, and they’re a great way to make chicken and spinach recipes as easy as possible.
- Arroz Verde with Peruvian Roast Chicken. Spinach lends itself to sauces, infusing them with color. This vibrant green rice, Arroz Verde, is made with blended spinach and cilantro that cooks with the rice, and together they offer a super vitamin C boost for the immune system.
- Skillet Chicken and Farro with Sundried Tomatoes & Spinach. We love one-pan dinners for busy weeknights, like this skillet chicken and farro with spinach.
- Swimming Rama (Spinach and Chicken With Peanut Sauce) This classic Thai takeaway dish tastes just like the restaurant version. (Peanut sauce really is delicious on everything.)
- Lemon, Spinach, Chicken and Orzo Soup. With spinach, chicken, and orzo working together, this soup is a meal in one. Although this recipe reads vegetarian, we like to add two boneless, skinless chicken breasts in with the stock, then simply shred them when they’re cooked through.
- Chicken Palak. Chicken Palak is seemingly decadent, though in fact, its richness comes from a very healthy source: vegetables. Spinach takes center stage here, lending its bright color and glossy, sleek texture.
- Herby Black Eyed Peas with Chicken and Spinach. This is a Pakistani recipe, with roots connected to Persian flavors. It’s a great fit for an especially busy week — it saves perfectly in the fridge, and may be served either hot or cold.
- Congee with Spinach and Chicken. Congee is a traditional Chinese rice porridge, cooked slowly until the rice releases its form and becomes smooth in broth.
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