Chicken in a Spinach and Mustard Sauce
This rich and flavorful chicken dish combines the earthiness of spinach with the bold taste of mustard, making it a unique and satisfying meal.
Equipment
- Large non-stick pan or frying pan
- wooden spoon
- mixing bowl
Ingredients
- 4 tablespoons vegetable oil
- 3 bay leaves
- 6 cardamom pods
- 5 cm 2 in cinnamon stick
- 5 cloves
- 2 dried hot red chillies
- 1 kg 2¼ lb chicken pieces, skinned
- 4 tablespoons sultanas
- 6 tablespoons natural yoghurt
- Salt and freshly ground black pepper
- ¼ teaspoon chilli powder
- 5 cm 2 in fresh ginger, peeled and chopped
- 1 –2 fresh hot green chillies sliced into coarse rings
- A handful of green coriander leaves
- 275 g 10 oz frozen chopped spinach, boiled until defrosted, then lightly drained
- 3 tablespoons grainy French mustard Pommery mustard
Instructions
- Cut the chicken into serving portions (breasts into 4–6 pieces each, whole legs into 2–3 pieces each).
- Heat 4 tablespoons of vegetable oil in a large, non-stick pan over medium-high heat.
- Add the bay leaves, cardamom pods, cinnamon stick, cloves, and dried red chillies.
- Stir for a few seconds until the bay leaves darken slightly.
- Add the chicken pieces and brown them well on both sides.
- Stir in the sultanas, then add the yoghurt, 1 teaspoon salt, plenty of freshly ground black pepper, and the chilli powder.
- Stir and bring to a simmer.
- Cover the pan, reduce the heat to low, and let it simmer for 15 minutes.
- While the chicken simmers, blend the ginger with 3 tablespoons of water until smooth.
- Add the green chillies and fresh coriander to the blender and pulse a few times.
- Then, add the lightly drained spinach and blend briefly, ensuring it remains slightly coarse.
- Transfer the spinach mixture to a bowl and stir in the mustard and ¼ teaspoon salt.
- After the chicken has cooked for 15 minutes, remove the cover and stir in the green sauce.
- Bring the mixture to a simmer, cover, and cook for another 10 minutes or until the chicken is tender.
- Turn the chicken pieces a few times while cooking.
- Serve hot, removing the whole spices before eating.
Notes / Tips / Wine Advice:
Serving Tip:
Serve this dish with basmati rice or warm naan for a complete meal.
Wine Advice:
Pair this chicken dish with a light-bodied Riesling or a medium-bodied Chardonnay to balance the rich mustard and spinach flavors.
Nutritional Information
Calories: 450 kcal | Carbohydrates: 12 g | Protein: 50 g | Fat: 22 g | Fiber: 3 g | Sugar: 6 g | Salt: 1.2 mg
