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Braised Chicken with Baby Spinach and Pine Nuts

Course: Main Course
Cuisine: Chicken

Ingredients

  • 1 whole chicken – cut into 10 pieces
  • Olive oil – 2-3 tbsp
  • Red/brown onion – 1 finely sliced
  • Garlic – 3 cloves crushed
  • Dried chilli flakes – 1 tbsp I like the heat! But do adjust according to your preference
  • Ripe red tomatoes – 2 diced
  • Chicken stock – 1 cup I used homemade but you can use any type
  • Saffron threads – a pinch
  • Cinnamon – 1 stick
  • Lemon peel – 1 tbsp
  • Baby spinach leaves – 100 gm
  • Pine nuts – 2-3 tbsp
  • Salt – to season

Instructions

  • Cut the chicken into pieces, wash and drain well.
  • Heat oil in a pan and brown the chicken pieces on high heat in batches; keep aside.
  • If necessary, add more oil and add the sliced onions to the same pan. Saute till golden brown.
  • Add garlic, chilli flakes and stir through for another 30 seconds. Then add the tomatoes and cook till soft and pulpy.
  • Add the stock, saffron, cinnamon and lemon peel; then add the chicken pieces and bring to boil. Season with salt if necessary.
  • Turn down the heat and simmer for 45 minutes or till the chicken pieces are soft and tender.
  • Meanwhile, toast the pine nuts and keep aside. (Take care to keep on low heat as these burn easily).
  • Once the chicken is done, add the washed spinach leaves and stir through for another one minute and take off heat.
  • Check seasoning and garnish with toasted pine nuts.
  • Tuck in!