Chicken Saag

The Diner News is out for February. This month the theme is Spicing it Up! I have some recipes that are spicy hot. Those will warm you up in this cold. Some that are spicy sweet. How about Spiced Sunbutter Fudge or Jalapeno Cheesecake. Those would make a special Valentine treat. I am most excited about the recipes that feature spice blends. Being on the Whole 30 this month, I have relied more on seasoning blends and whole, clean foods. It really is amazing what you can do with some of the incredible spice blends out there. And the online shops are amazing. Not expensive at all and so many unique blends. I am hoping my honey wants to get me some gourmet flavored salts for Valentines Day. Not bath salts, but wine flavored and truffle flavored. Who knew?

Here is a recipe of an Indian dish I made tonight. I love the flavors. Even my boy cleaned his plate. I have always been the only one in the family who would eat Indian food. He was a little adventurous tonight.  It smelled great and I think it is the only time I have willingly gotten him to eat spinach. Bet you will love it.

Chicken Saag

1 ½ lb boneless skinless chicken breast

2 tbsp coconut oil

½ cup chopped onion

2 cloves of garlic, minced
1 cup crushed tomatoes

1 tbsp garam masala seasoning blend

¼ tsp ground ginger

¼ tsp cayenne pepper

¼ tsp salt

10 oz frozen chopped spinach, thawed
¼ cup almond milk or coconut milk

Trim chicken of fat and cut the meat into cubes. In a large skillet, sauté chicken cubes in a little coconut oil until slightly browned. Set aside. Sauté onions and garlic for 5 minutes. Add tomatoes and spices to the tomatoes. Return chicken to the skillet  and cook for 10 minutes on medium low heat. Add spinach and almond or coconut milk. Cook until the spinach is wilted. May be served over Cauli-rice or spiral cut zucchini.