Chicken Saag with Almond Basmati Rice
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Ingredients & Equipment
What we send
- 1/2 cupbasmati rice
- 2 tablespoonsroasted salted almonds
- 6 ouncesbaby spinach
- 1yellow onion
- 1/8 ounceginger
- 1 clovegarlic
- 2boneless skinless chicken breasts
- 1 packetunsalted butter
- 1 teaspoongaram masala
- 2 tablespoonstomato paste
- 1 containerheavy cream
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 6" small pot with lid
- aluminum foil
- baking sheet
- 10" medium pan
- Tree Nuts
Preheat oven to 425ºF. In a small pot, combine rice, 1 cup water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes.
While rice cooks, rinse all produce. Roughly chop almonds, or leave in bag and gently crush with the bottom of a heavy pan. Pat spinach dry with paper towel and finely chop. Peel onion and finely chop. Trim and discard skin of ginger and mince. Mince garlic. Halve jalapeño lengthwise; using a knife tip, discard seeds and stem, then mince. Line a baking sheet with foil. Pat chicken dry with paper towel.
Roast chicken and toast almonds
Place chicken on prepared sheet and rub all over with 2 teaspoons olive oil, ½ teaspoon salt, and pepper. Roast until cooked through and no longer pink, 12-15 minutes; set aside to rest. Meanwhile, heat butter and almonds in a medium pan over medium-high heat. Swirl pan occasionally until butter turns golden and fragrant and almonds are toasted, 4-5 minutes. Remove pan from heat.
Finish rice and sauté aromatics
Fluff rice with a fork, then stir in brown butter and almonds to combine, reserving pan. Cover pot again to keep warm until ready to serve. Return pan from brown butter to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add onion, ginger, garlic, and up to half of jalapeño (feel free to use less for milder flavor); sauté, stirring, until softened, 4 minutes. Save remaining jalapeño for another recipe.
To pan with aromatics, still over medium-high heat, add garam masala and tomato paste. Cook, stirring, until fragrant, 1 minute. Add spinach and 1 cup water; stir until wilted. Bring to a boil over high heat, then reduce heat to medium-high; simmer, stirring occasionally, until liquid is reduced by half and flavors have melded, 4-5 minutes more. Remove pan from heat; season with ¾ teaspoon salt and pepper.
Plate chicken saag
While saag simmers, shred rested chicken using 2 forks or roughly chop. Add heavy cream and shredded chicken to pan with saag, still off heat, and stir to combine. Divide almond basmati rice between shallow serving bowls and top with chicken saag. Enjoy!