Nepalese Chicken Tarkari w/ Garlic-Spinach Rice & Spiced To

Hozzávalók

2 Boneless, Skinless Chicken Breasts

¾ Cup Jasmine Rice

1 15-Ounce Can Crushed Tomatoes

4 Ounces Spinach

3 Cloves Garlic

2 Scallions

2 Tablespoons Crème Fraîche

1 1-Inch Piece Ginger

1 Tablespoon Chicken Tarkari Spice Blend

Chicken Tarkari Spice Blend

6 Parts Curry Powder

1 Part Ground Cumin

1 Part Ground Cinnamon

1 Part Ground Cloves

Útmutatók

Wash and dry the fresh produce. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the white bottoms and cut the green tops into ½-inch pieces, keeping them separate.

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff with a fork. Set aside in a warm place.

While the rice simmers, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board and finely chop. Wipe out the pan.

While the rice continues to simmer, pat the chicken dry with paper towels; season on both sides with salt, pepper and half the spice blend. In the pan used to cook the spinach, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook, loosely covering the pan with foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Set aside in a warm place.

Heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the white bottoms of the scallions, ginger and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add thetomatoes; season with salt and pepper. Simmer, stirring occasionally, 4 to 6 minutes, or until thickened and slightly reduced in volume. Add the crème fraîche and simmer, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat; season with salt and pepper to taste.

Slice the cooked chicken crosswise. Add the chopped spinach to the pot of cooked rice; stir to thoroughly combine and season with salt and pepper to taste. Divide the finished rice and tomato sauce between 2 dishes. Top the sauce with the sliced chicken. Garnish with the green tops of the scallions. Enjoy!