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!
Produit dans un établissement 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.
Ingrédients
270 g
Hauts de cuisse de poulet
½ tasse(s)
Sauce tikka
(Contient: Lait Peut contenir : Oeuf, Sésame, Moutarde, Sulfites, Blé, Crustacés, Poisson, Soya, Gluten)
1 pièce(s)
Fromage à la crème
(Contient: Lait)
56 g
Jeunes épinards
1 pièce(s)
Tomate
1 pièce(s)
Oignon jaune
4 g
Sel d’ail
(Peut contenir : Sésame, Moutarde, Sulfites, Blé, Soya, Lait, Noix, Triticale, Arachides)
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*
(Contient: Lait)
0.13 cc
Sel*
Ustensiles
Instructions
- 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.
