Chicken and Spinach Tikka
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Chicken and Spinach Tikka

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!

Allergènes:
Lait

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation25 minutes
Temps de cuisson8 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

280 g

Hauts de cuisse de poulet

½ tasse(s)

Sauce tikka

(Contient Lait Peut contenir Sulfites, Blé, Crustacés, Oeuf, Poisson, Moutarde, Sésame, Soya)

1 pièce(s)

Fromage à la crème

(Contient Lait)

56 g

Bébés épinards

1 pièce(s)

Tomate

1 pièce(s)

Oignon jaune

1 cc

Sel d'ail

(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)

¾ tasse(s)

Riz basmati

1 pièce(s)

Concentré de bouillon de poulet

7 g

Coriandre

Pas inclus dans votre livraison

0.13 cc

Poivre*

½ cc

Sucre*

2 cs

Beurre non salé*

0.13 cc

Sel*

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Informations nutritionnelles

Énergie (kcal)720 kcal
Graisses26 g
dont saturés13 g
Glucides82 g
dont sucres12 g
Fibres5 g
Protéines39 g
Cholestérol180 mg
Sel1590 mg
Gras Trans1 g
Potassium1050 mg
Calcium175 mg
Fer5 mg

Ustensiles

Casserole moyenne
Cuillères à mesurer
Verre doseur
Grande poêle antiadhésive

Instructions

Cook rice
1
  • 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.
Start chicken
2
  • 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.)
Prep
3
  • 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.
Make sauce
4
  • 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.
Finish chicken
5
  • 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.
Finish and serve
6
  • 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.