Brave yourself for the picture I took of this dish.. I won’t even say what the munchkins said it looked like! This smelled soooooo good while cooking, but definitely didn’t live up to the delicious aroma while cooking. We tossed the leftovers… Better luck next time!
slow cooker chicken saag
adapted from bevcooks
* 2 pounds baby spinach
* 2 red onions, roughly chopped (I used one red, one yellow)
* 5 serrano peppers, stems removed (I only had one jalapeño)
* 1 head garlic, peeled
* 4-inch piece fresh ginger, roughly chopped
* 1 can of diced tomatoes
* 4 Tbs. cumin
* 2 Tbs. garam masala
* 1 Tbs. turmeric
* 1 Tbs. chili powder
* 2 pounds boneless chicken breasts, cut into small cubes
* coarse salt & freshly ground pepper
* cooked white basmati rice and garlic naan for serving
* fresh cilantro, for garnish
Layer half the spinach along the bottom of your slow cooker. Then add the onions through the chili powder. Add a big pinch of salt and pepper. Then press down the other half of the spinach on top of everything. It will practically be falling out everywhere. Press the lid down.
Now turn the slow cooker on to low and let it simmer for 3 hours. Check on it a couple of times and give it a stir. After three hours, pour the saag into a blender and purée it. Pour back into slow cooker.
Then let it simmer another two hours.
THEN, sear your chicken cubes in a large skillet until nice and browned on both sides. Season them with salt with pepper. Transfer the chicken to the slow cooker for the last hour of slow cookering. (for a total of 6 hours)
Serve over a bed of cooked white (basmati or jasmine) rice and some torn toasted garlic naan! And oh! Some good cilantro! And oh! Maybe some fresh lime juice if you want to wake it up a little.