Chicken and Spinach Tikka
with Garlic-Cilantro Rice
This Indian-inspired bowl is creamy and fully loaded with flavour from our tikka sauce. The saucy chicken is served over garlic-cilantro rice for a quick weeknight win!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
270 g
Chicken Thighs
½ cup
Tikka Sauce
(Contains: Milk May contain traces of: Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten)
1 unit(s)
Cream Cheese
(Contains: Milk)
56 g
Baby Spinach
1 unit(s)
Tomato
1 unit(s)
Yellow Onion
4 g
Garlic Salt
(May contain traces of: Sesame, Mustard, Sulphites, Wheat, Soy, Milk, Tree nuts, Triticale, Peanuts)
¾ cup
Basmati Rice
1 unit(s)
Chicken Broth Concentrate
7 g
Cilantro
Not included in your delivery
0.13 tsp
Pepper*
½ tsp
Sugar*
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Combine rice, broth concentrate, 1 1/4 cups water and 1/4 tsp (1/2 tsp) garlic salt in a medium pot. Cover and bring to a boil over high heat.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While the pan heats, pat chicken dry with paper towels.
- Cut chicken into 1-inch pieces. Season with pepper and remaining garlic salt.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add chicken. Sear until golden-brown, 2-3 min per side.
- Transfer chicken to a plate, reserving fat in the pan. (NOTE: Chicken will finish cooking in step 5.)
- Meanwhile, on a clean cutting board, peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).
- Cut tomato into 1/2-inch pieces.
- Roughly chop cilantro.
- Return the pan (from step 1) with reserved fat to medium-high.
- Add onions and tomatoes. Cook, stirring occasionally, until veggies soften slightly, 2-3 min. Season with salt and pepper.
- Add tikka sauce, cream cheese, 1/2 tsp (1 tsp) sugar and 1/4 cup (1/2 cup) water. Cook, stirring often, until cream cheese melts and sauce comes to a simmer.
- Once sauce is simmering, return chicken to the pan. Cook, stirring occasionally, until chicken is cooked through, 3-4 min.**
- Add spinach and 1 tbsp (2 tbsp) butter. Season with salt and pepper, to taste, then stir until butter melts and spinach wilts, 1 min.
- Add half the cilantro to the pot with rice. Fluff rice with a fork.
- Divide rice between plates. Top with chicken and spinach tikka.
- Sprinkle remaining cilantro over top.
