Garam Masala Natural Seasoning with One Pan Chicken and Baby Spinach Recipe

Why you will like this Natural Seasoning and easy chicken recipe Just when you thought you had seen everything you could add to Chicken Thighs along comes Garam Masala

• 70g Pouch - $9.50   Add to Cart 

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When you order you will receive a printed hard copy of the recipe together with the zip lock natural Chicken Seasoning Spice Pouch containing: Cloves, Nutmeg, Cardamom, Cumin, Coriander, Paprika, Ginger Garlic, Onion, Cinnamon, Sumac, Black Pepper

The 70g Herb and Spice pouch will give approx. 5 meal servings, each with 4 people - depending on serving size.

You will need

4 x Chicken thighs - bone in or out as you prefer

Olive oil

1 x Medium onion - diced

1 x Medium Leek - washed and sliced

3 x Garlic - diced

2 x Tablespoons tomato paste

1/2 x Cup white wine

1 x Cup best chicken stock - see note

1 x Cup creme fraiche or double cream

2 x Teaspoons Dijon Mustard

2 x Cups baby spinach leaves - torn

2 x Tablespoons pecorino romano cheese - for sprinkle. Best to grate from a piece

4 x Teaspoons of natural Garam Masala Seasoning from spice pouch

Method

Pat dry your chicken then lightly coat with olive oil and carefully cover the chicken on all sides with the Seasoning from the Spice Pouch, adding salt to your diet, then refrigerate for 30 minutes to allow the spices to settle. Then, return the chicken to room temperature and in a medium hot pan with a little olive oil brown the Seasoned chicken on all sides and set aside.

In the same pan, add a little more olive oil and fry down the onions, leeks and garlic until soft and caramelised and allow to sit in the pan for a few minutes to remove bitterness then stir.

Next add the white wine to deglaze the pan saving the nice brown bits, stir again then add the chicken stock and creme fraiche or double cream and Dijon Mustard. Brng the pan back to a simmer and add the spinach leaves and stir as the leaves wilt and allow the sauce to reduce a little.

Now return the chicken pieces to the pan, cover with the sauce and at a low simmer cook the chicken (about 20 minutes) until just firm. When serving sprinkle with the pecorino romano grated cheese.

Return the chicken to the pan and cover with the sauce

Now return the chicken to the pan, cover with the sauce and cook until the chicken is firm but not overcooked - about 20 minutes. Stir in the parsley and serve.