Chicken with Tomato and Greens
National Chicken Council
- Yield: 4 servings
- Prep: 15 mins
- Cook: 40 mins
Ingredients
- 1 1/2pounds chicken drumsticks, skin removed (about 6)
- 3tablespoons sesame or vegetable oil
- 1large onion, chopped
- 2teaspoons ground cumin
- 2teaspoons ground coriander
- 1/2teaspoon turmeric
- 1tablespoon minced garlic
- 1tablespoon minced ginger
- 1/2teaspoon cayenne pepper
- 1 (28-ounce) can diced tomatoes, in juices
- 1teaspoon salt
- 3cups finely chopped spinach
Instructions
- 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.
Adapted from Mango and Curry Leaves by Jeffrey Alford and Naomi Duguid.
Nutritional Info *per serving
- Glycemic Load 0
- Calories 300
- Fat 16g
- Saturated Fat 3g
- Polyunsaturated Fat 6g
- Monounsaturated Fat 6g
- Cholesterol 80mg
- Sodium 1190mg
- Potassium 800mg
- Carbohydrate 14g
- Fiber 4g
- Sugars 6g
- Protein 27g
- Trans Fat 0g
- Vitamin A 50%
- Vitamin C 45%
- Calcium 10%
- Iron 25%
