Prep 1 hr 20 mins
Cook 12 mins
This is Andrew Weil,MD recipe. As usual, it is healthy while still being delish... The prep time reflexes the sitting time.
- 8 ounces boneless skinless chicken breasts
- 1⁄2 cup plain low-fat yogurt
- 2 teaspoons fresh garlic, chopped
- 2 teaspoons fresh ginger, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 tablespoon of fresh mint, chopped
- 2 cups cherry tomatoes (I used grape tomatoes)
- 2 cups Baby Spinach
- Mix yogurt with garlic, ginger, spices and mint.
- Cut chicken into fairly large chunks. Soak chicken in yogurt mixture, turning to coat all parts. Let sit in fridge in yogurt marinade for and hour or so.
- Preheat broiler. Place chicken pieces on a lightly oiled baking sheet(or line with tinfoil). Broil for 5 minutes. Turn pieces over and add tomatoes. Broil another 5 minutes. (The pan should be at least 10 inches from broiler).
- Put spinach into saucepan with 1/4 cup boiling water. Cover tightly and let steam for 3 minutes. Drain.
- Serve chicken and tomatoes on a bed of spinach. This dish goes well wth just about any grain. I served kasha (buckwheat groats with it).
Blech, this was really gross! I followed the recipe to a T and, although the cooking times were right on and the presentation was beautiful, the taste of the chicken was just yucky. At first it tasted chalky but then came this horrible bitter aftertaste after each bite. I can't place which spice gave the bad tastes. It was a struggle to eat for both my husband and myself.
What a colorful, healthy meal! Very tasty even though I marinated for the bare minimun-- and it's a very quick cook! I took this plate to my taste-tester neighbor who said he ate everything on the plate. I was wanting to try Chiken Tikka and this seemed a less complicated recipe and a more complete meal--and it was. I made minor changes according to what I had. I quartered some whole fresh,juicy, farmers market tomatoes and they roasted up heavenly soft and flavorful with a dash of sea salt. Whole spinach seemed fine in place of baby leaves. (I cook it this way-->rinse and drain the spinach in a colander and cook it in just the amount of water that clings to the leaves, it works well with little excess water). I ate as is; but I'm super tempted to throw this all in a pita pocket too! You could add some this and that's but this recipe can stand on it's own. I did muster up a bit of something of a cucumber dressing. I give 5 stars although I don't know what traditional Tikka tastes like-- I'll definitely make this again and be proud to share this recipe with friends. * Cheers HH#2 !